The Mailbox: Reader request chicken enchilada ring
06/25/2014 12:00 AM
06/26/2014 9:53 PM
Chicken enchilada ring (Pampered Chef)
Prep time: 35 minutes
Cook time: 25 minutes
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.
2 cups coarsely chopped cooked chicken breast
1/4 cup chopped pitted ripe black olives
1 cup shredded Monterey Jack/cheddar cheese blend
One 4-ounce can chopped green chilies, undrained
1/2 cup mayonnaise
1 tablespoon Pampered Chef Southwestern Seasoning Mix (or chili powder)
2 garlic cloves, minced
2 plum tomatoes
2/3 cup finely crushed tortilla chips, divided
2 tubes refrigerated crescent rolls (dough)
1 cup salsa
1 cup sour cream
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.
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