More Information

  • HOW TO CONTACT

    THE MAILBOX

    If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916)  321-1109. Please include your full name, your city and phone number.

  • Chicken enchilada ring (Pampered Chef)

    Prep time: 35 minutes

    Cook time: 25 minutes

    Serves 8

    Terri Norvell of Camino loves Mexican food. She enjoyed a dish at a party that was a ring of pastry with a Mexican-flavored chicken filling. She was hoping for a recipe.

    This request reminded me of a Pampered Chef recipe that I’ve made often. It makes a beautiful presentation and is delicious.

    INGREDIENTS

    cups coarsely chopped cooked chicken breast

    1/4  cup chopped pitted ripe black olives

    cup shredded Monterey Jack/cheddar cheese blend

    One 4-ounce can chopped green chilies, undrained

    1/2  cup mayonnaise

    tablespoon Pampered Chef Southwestern Seasoning Mix (or chili powder)

    garlic cloves, minced

    plum tomatoes

    lime

    2/3  cup finely crushed tortilla chips, divided

    2  tubes refrigerated crescent rolls (dough)

    cup salsa

    cup sour cream

    INSTRUCTIONS

    Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and garlic in a bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 teaspoon of juice. Reserve remaining half of lime for garnish. Add chopped tomato and lime juice to chicken mixture. Mix well.

    Reserve 2 tablespoons of crushed tortilla chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board.

    Place crescent roll dough onto reserved chips and press down so chips adhere to dough. Separate dough into triangles along perforations. Arrange triangles, chip side down, in a circle on a 13-inch baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5-inch diameter opening in the center.

    Scoop chicken mixture onto the wide ends of triangles. Bring points of the triangles up over the filling and tuck under the wide ends of the dough. Do not cover the filling completely. It should show in between each triangle. Bake 20 to 25 minutes or until golden brown.

    For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices. Cut these slices in half. Arrange tomato wedges and lime slices between pastry strips of dough where filling is showing, alternating tomato, lime, tomato, lime, etc.

    Serve with salsa and sour cream.

    Per serving: 336 cal.; 17 g pro.; 10 g carb.; 25 g fat (10 sat., 5 monounsaturated., 1 poly., 9 other); 66 mg chol.; 508 mg sod.; 1 g fiber; 69% calories from fat.

The Mailbox: Reader request chicken enchilada ring

Published: Wednesday, Jun. 25, 2014 - 12:00 am
Last Modified: Thursday, Jun. 26, 2014 - 9:53 pm

Chicken enchilada ring (Pampered Chef)

Prep time: 35 minutes

Cook time: 25 minutes

Serves 8

Terri Norvell of Camino loves Mexican food. She enjoyed a dish at a party that was a ring of pastry with a Mexican-flavored chicken filling. She was hoping for a recipe.

This request reminded me of a Pampered Chef recipe that I’ve made often. It makes a beautiful presentation and is delicious.

INGREDIENTS

cups coarsely chopped cooked chicken breast

1/4  cup chopped pitted ripe black olives

cup shredded Monterey Jack/cheddar cheese blend

One 4-ounce can chopped green chilies, undrained

1/2  cup mayonnaise

tablespoon Pampered Chef Southwestern Seasoning Mix (or chili powder)

garlic cloves, minced

plum tomatoes

lime

2/3  cup finely crushed tortilla chips, divided

2  tubes refrigerated crescent rolls (dough)

cup salsa

cup sour cream

INSTRUCTIONS

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and garlic in a bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 teaspoon of juice. Reserve remaining half of lime for garnish. Add chopped tomato and lime juice to chicken mixture. Mix well.

Reserve 2 tablespoons of crushed tortilla chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board.

Place crescent roll dough onto reserved chips and press down so chips adhere to dough. Separate dough into triangles along perforations. Arrange triangles, chip side down, in a circle on a 13-inch baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5-inch diameter opening in the center.

Scoop chicken mixture onto the wide ends of triangles. Bring points of the triangles up over the filling and tuck under the wide ends of the dough. Do not cover the filling completely. It should show in between each triangle. Bake 20 to 25 minutes or until golden brown.

For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices. Cut these slices in half. Arrange tomato wedges and lime slices between pastry strips of dough where filling is showing, alternating tomato, lime, tomato, lime, etc.

Serve with salsa and sour cream.

Per serving: 336 cal.; 17 g pro.; 10 g carb.; 25 g fat (10 sat., 5 monounsaturated., 1 poly., 9 other); 66 mg chol.; 508 mg sod.; 1 g fiber; 69% calories from fat.

HOW TO CONTACT

THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916)  321-1109. Please include your full name, your city and phone number.



Sacramento Bee Job listing powered by Careerbuilder.com
Quick Job Search
Sacramento Bee Jobs »
Buy
Used Cars
Dealer and private-party ads
Make:

Model:

Price Range:
to
Search within:
miles of ZIP

Advanced Search | 1982 & Older

TODAY'S CIRCULARS