Chicken Enchilada Ring...what Am I Doing Wrong?

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Discussion Overview

The thread centers around participants sharing their experiences and tips related to making a Chicken Enchilada Ring, particularly addressing challenges with the recipe and the use of crescent rolls.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed uncertainty about the recipe, noting leftover chicken mixture and difficulty fitting the crescent rolls.
  • Another participant shared their method of arranging crescent rolls in a circle and overlapping them to fit, mentioning that they sometimes have excess filling as well.
  • Several users noted that the size of the crescent roll cans can vary, affecting how much filling can be used.
  • One participant mentioned a cookbook that provides step-by-step instructions for making rings, wreaths, and braids, which helped them improve their technique.
  • Another participant suggested adding more filling to avoid a sparse appearance, indicating that serving it on a plate would be acceptable.
  • Some participants discussed the visual differences between a ring and a wreath, seeking clarification on their distinctions.
  • One participant reflected on their practice with the recipe, noting that it turned out better than expected despite initial concerns.

Areas of Agreement / Disagreement

Views differ on the best method for arranging crescent rolls and the amount of filling to use, with no clear consensus emerging on the differences between a ring and a wreath.

Contextual Notes

Participants shared personal experiences and tips related to the Chicken Enchilada Ring recipe, focusing on practical aspects of preparation and presentation.

Who May Find This Useful

Consultants looking for insights on preparing the Chicken Enchilada Ring and tips for working with crescent rolls may find this discussion beneficial.

kaceyleigh2
kaceyleigh2
Messages
333
I just made the recipe...it's still in the oven...but I'm not sure what I did wrong...I have a ton of chicken mixture left over and it said to use 2 packages of crescent rolls and I could only fit 1. Does anyone have any quick tips on working with the cresent rolls? Do I cut them into small triangles or do I use the big ones that are already pre-cut?
Hopefully it at least tastes good! I'm making it next week at a show and I want to make sure I get it right! Thanks ~Kac
 
Chicken Enchilda RingI use two cans of crescent rolls and what I do is lay your first can of crescent on the large stone- lay in a circle with points of crescent rolls pointing out, then take second can of rolls and do a overlapping
of the rolls so what I mean is move them around till they all fit with points pointing out.Overlap at the wide ends. Then I roll the wides to seal them together and then put on my filling- yes sometimes I come out with more filling to.
Hope this didn't confuse!!!!
If your still confused e mail me and I will send you a picture of how to do it.;)
 
It varies when I do it... it depends greatly on the size can of cresent rolls... all of a sudden there is a larger size out there in the brand name... 2 cans of those is too much when I make it.
 
If you have access to an "All The Best" cookbook - there are step by step pictured instructions on how to do rings, wreaths, and braids in there - I could never get them to look right until I had this cookbook!
 
keep adding the filling in between the other mounds of filling.
Teresa
 
Here are diagrams of the wreath and the braid. Hope they help.
 

Attachments

I'm so glad you sent these pics... technically... other than wrapping some points from the center... what is the difference in a ring vs. a wreath? Or is there not really any difference?
 
  • Thread starter
  • #8
tlennhoff said:
Here are diagrams of the wreath and the braid. Hope they help.
Click to expand...

Thank you everyone for the tips! The pictures really helped and I see what I did wrong with my triangles...Overall the recipe came out ok...it tasted good and it didn't look as bad as I expected...just a little sparse...I will have to try it again before my show...to practice...
 
If you use all the filling it will gush out, but won't be so sparse. Just serve on a plate with forks, nobody should mind lots of filling.
 
quiverfull7 said:
I'm so glad you sent these pics... technically... other than wrapping some points from the center... what is the difference in a ring vs. a wreath? Or is there not really any difference?
Click to expand...

I have no idea what the difference is between a ring and a wreath. Someone from this forum emailed me the pictures a couple of weeks ago and I was able to modify them so that I could upload them for everyone to use.
 
kaceyleigh2 said:
Thank you everyone for the tips! The pictures really helped and I see what I did wrong with my triangles...Overall the recipe came out ok...it tasted good and it didn't look as bad as I expected...just a little sparse...I will have to try it again before my show...to practice...
Click to expand...

Let us know how your practice goes. I'm guessing the more you make these the easier they will be.
 

Frequently Asked Questions

What ingredients am I missing for the Chicken Enchilada Ring?

Common ingredients for the Chicken Enchilada Ring include cooked chicken, cream cheese, enchilada sauce, shredded cheese, and crescent roll dough. Ensure you have all these key components for the best results.

Why is my Chicken Enchilada Ring not cooking evenly?

If your Chicken Enchilada Ring is not cooking evenly, it may be due to uneven placement in the oven or incorrect oven temperature. Make sure to preheat your oven properly and place the ring in the center for even heat distribution.

How can I prevent the crescent roll dough from being too doughy?

To avoid a doughy texture, ensure that you bake the Chicken Enchilada Ring for the full recommended time and check for a golden-brown color. If necessary, you can also flatten the dough slightly before baking to help it cook through more evenly.

What can I do if my filling is too runny?

If your filling is too runny, try draining any excess liquid from the chicken or using less enchilada sauce. You can also add a thickening agent like cream cheese or sour cream to help bind the filling together.

Why does my Chicken Enchilada Ring fall apart when serving?

If your Chicken Enchilada Ring falls apart, it may not have been baked long enough to set properly. Allow it to cool for a few minutes after baking before slicing, as this will help it hold its shape better when serving.

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