Weight Watchers Recipes


These flavors aren’t shy… we’re talking a buttery dough stuffed with chicken, cheddar cheese, corn, black beans, and enchilada sauce!  Even better, it’s dunked in Rojo’s Salsas and guacamole!

A few tips for success with this recipe:

  • make sure the inside diameter for the Chicken Enchilada Crescent Ring is about 5-6 inches.  Smaller than that and you’ll have too much overlap with the dough and it won’t cook through.  I like using an upside down bowl in the middle to help keep the circle exact.
  • when folding over the triangles of crescent dough, make sure to either tuck in the flaps or press the dough into the inside base of dough.  That way it stays tight when baking.
  • use a store bought rotisserie chicken to make life easy!  That’s what I did!
  • feel free to change up the flavors of your filling with different enchilada sauces or other veggies/proteins.  Ground beef would work equally well!
  • if you have any extra filling (I had a little bit left over), save it!  I made a quick weeknight dinner by wrapping the extra filling in a tortilla, pouring some extra enchilada sauce over the top, and sprinkling with cheese.  Bake until hot and boom… instant enchiladas!


  • 2 (8 ounce) cans of crescent rolls
  • 2 cups shredded cooked chicken*
  • ½ cup frozen corn kernels, thawed
  • ½ cup canned black beans, drained and rinsed
  • 1 ½ cup shredded cheddar cheese
  • ½ cup enchilada sauce
  • Rojo’s Salsa
  • Lime wedges, for serving
  • Guacamole, for serving
  • Sour Cream, for serving


  1. Preheat oven to 375°F.  Combine shredded chicken, corn, black beans, shredded cheese, and enchilada sauce in a medium mixing bowl until well combined.
  2. Unroll crescent rolls and following the perforations, separate into triangles.  Line a large baking sheet with parchment paper and place a 5-6″ bowl upside down in the center.  Arrange the wide side of crescent roll triangles around the bowl, creating a ring that looks like the sun, allowing the dough to overlap (see photo in blog post).
  3. Spoon chicken enchilada mixture in a small mount on the wider part of each crescent roll.  Bring each crescent roll triangle over the filling and tuck and/or press it into the bottom layer of dough to secure it.  Chicken enchilada filling will show through in between each crescent roll triangle.
  4. Bake for approximately 25 minutes or until dough is golden brown and baked throughout.  Allow to cool slightly and then cut into slices.  Serve with guacamole, sour cream, and Rojo’s salsa.

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