Imagine a mouthwatering fusion of classic Mexican flavors wrapped in a golden, flaky crescent dough that's so irresistible, it'll make your dinner guests think you're a culinary genius. This Chicken Enchilada Crescent Braid is not just a meal; it's a flavor explosion that combines the comfort of a warm, cheesy chicken filling with the excitement of a beautifully braided presentation. Whether you're looking to spice up your weeknight dinner or impress at a potluck, this recipe is your secret weapon to becoming the ultimate home chef!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can (8 oz) crescent dough
- 2 cups cooked, shredded chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your crescent braid will bake evenly and become golden brown.
- In a large mixing bowl, combine the cooked, shredded chicken, 1/2 cup of the enchilada sauce, and 1/4 cup of the shredded cheese. Mix well until all the ingredients are fully incorporated.
- On a clean, flat surface, unroll the can of crescent dough. Lay it out flat on a baking sheet lined with parchment paper or lightly greased.
- Using a sharp knife or pizza cutter, cut the crescent dough into 1-inch strips along the long sides, leaving the center intact. This will create the braid effect.
- Spread the chicken mixture evenly down the center of the dough, leaving some space at the ends for folding. Drizzle the remaining enchilada sauce over the chicken mixture, and top with the remaining shredded cheese and chopped cilantro.
- Starting from one end, fold the strips of dough over the filling, alternating sides to create a braid. Pinch the ends to seal the filling inside.
- Brush the top of the braid with a little olive oil or melted butter for added flavor and a golden finish.
- Bake in the preheated oven for 25 minutes, or until the crescent dough is golden brown and cooked through.
- Once baked, remove the braid from the oven and let it cool for a few minutes before slicing.
- Serve warm, garnished with additional chopped cilantro if desired. Enjoy your Chicken Enchilada Crescent Braid!
Tips
- Chicken Preparation: For the most tender and flavorful filling, use rotisserie chicken or slow-cook your chicken beforehand for maximum moisture and taste.
- Dough Handling: Keep your crescent dough slightly chilled for easier handling and cutting. If it gets too warm, it can become sticky and difficult to braid.
- Even Braiding: Take your time when braiding the dough. Consistent, alternating strips create a professional-looking finish that's sure to impress.
- Cheese Tip: Use a blend of cheeses like cheddar and monterey jack for a more complex flavor profile.
- Sauce Variation: Feel free to adjust the enchilada sauce to your spice preference. For a milder version, use a mild sauce; for more heat, opt for a spicy version.
- Make-Ahead Option: You can prepare the braid up to the point of braiding and refrigerate it for a few hours before baking, making it perfect for meal prep.
- Garnish Generously: Fresh cilantro and a dollop of sour cream can elevate the final presentation and add extra layers of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 65mg
