Help! Just Made the Chicken Enchilada Ring

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Discussion Overview

This thread centers around participants sharing their experiences and tips related to making the Chicken Enchilada Ring, particularly in preparation for cooking demonstrations. Participants discuss challenges faced during the cooking process and offer various methods for filling and presentation.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions having leftover filling and questions how to better stuff the ring.
  • Another participant shares their experience of forgetting ingredients and managing distractions while cooking.
  • One participant notes that making the ring becomes easier with practice, while another mentions dietary restrictions affecting their ability to make it.
  • Several participants discuss their methods for filling the ring, including using a large scoop and spreading the filling evenly.
  • One participant expresses that they always have extra filling and enjoy using it as a topping for chips.
  • Another participant shares that they have successfully made the dish multiple times for shows and have developed a routine that works well for them.

Areas of Agreement / Disagreement

Views differ on the amount of filling used and the techniques for stuffing the ring, with some participants finding success with larger scoops while others prefer different methods. There is no clear consensus on the best approach.

Contextual Notes

Participants are sharing personal experiences and methods related to cooking the Chicken Enchilada Ring, often in the context of preparing for cooking demonstrations.

Who May Find This Useful

Consultants looking for insights on preparing the Chicken Enchilada Ring for shows or personal use may find the shared experiences and tips helpful.

N
NMmommy
Messages
253
and it looks kind of funny. I have about a cup of stuff left! I don't think I stuffed it well enough. Any tips on that? I will take a pic when it comes out of the oven. I am making it for a show on Saturday. This is my test run.
 
  • Thread starter
  • #2
Okay I just realized I did not pack the scoop and I left the lime juice out. I am going crazy with two sick kids and I think the baby is getting sick.
 
Snugs, I understand that once you've made the ring a few times it gets easier. I can't make them as none of the cresent rolls in the US are kosher.
 
i fill in between the scoops with the etxra mixture I only use canned chicken too
 
When I am putting the filling around the ring, I use the large scoop and spread it out like a clock, so it will be even all around. Any little bit left, I just fill in evenly.

Hope that makes sense about the clock...one scoop at 12, then 6. Then 9 then 3. Then in between the filling piles at 6 and 9...in between the piles at 9 and 12 and so on and so on.

It's late and I am on cold medicine right now...hope I am making sense!!!
 
I always end up with extra filling... but then again, I don't measure exactly either. The filling is great on chips!Hope the kids get better soon. DH and I are both getting over colds.
 
  • Thread starter
  • #7
Thanks everyone! Kelly you made sense! I will give that a try. I was using the medium scoop. It turned out alright. I did not tuck it in either and that is why it looked so odd.
 
I use the large scoop works great
 
  • Thread starter
  • #9
I was using the medium. I will try the large one tomorrow.
 
BTW, I always use all of my filling...never had a problem with too much. It just makes it "fuller" looking and it has been cooked all the way through each time.

I tell people that's why I like rings...you can add/delete whatever. It's a great use of leftovers- just throw in what you have!
 
I have made this at several shows. It does get easier the more you do it. I think I can do this in my sleep now. I use the large scoop and it works great. I like it when it looks full. Everyone always oohs and ahhs about it. I love the trick with the tortilla in the center too.
 

Frequently Asked Questions

What ingredients do I need for the Chicken Enchilada Ring?

To make the Chicken Enchilada Ring, you will need cooked chicken, enchilada sauce, cream cheese, shredded cheese, crescent roll dough, and optional toppings like green onions or cilantro. Make sure to check the recipe for specific quantities!

How long does it take to prepare the Chicken Enchilada Ring?

The preparation time for the Chicken Enchilada Ring is typically around 15-20 minutes, and the baking time is about 25-30 minutes. Overall, you can expect the entire process to take about an hour.

Can I use leftover chicken for the Chicken Enchilada Ring?

Yes, leftover chicken works great for the Chicken Enchilada Ring! Just shred or chop the chicken into bite-sized pieces and mix it with the enchilada sauce and cream cheese before assembling the ring.

What can I serve with the Chicken Enchilada Ring?

The Chicken Enchilada Ring pairs well with a variety of sides, such as a fresh salad, Mexican rice, or refried beans. You can also serve it with salsa, guacamole, or sour cream for dipping.

How do I store leftovers from the Chicken Enchilada Ring?

To store leftovers, allow the Chicken Enchilada Ring to cool completely, then cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

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