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Chicken enchilada ring

Prep time: 35 minutes

Cook time: 25 minutes

Candy Hearn of Rancho Murieta enjoyed a Mexican dish recently that consisted of a circle of pastry with a chicken mixture filling. She was hoping for a recipe.

This Pampered Chef recipe makes a beautiful presentation and sounds like a match for Hearn.

2 cups coarsely chopped cooked chicken

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 Southwest seasoning mix (a Pampered Chef product) or other Southwest seasoning blend

2 garlic cloves, minced

2 plum tomatoes, divided use

1 lime, divided use

2/3 cup finely crushed tortilla chips, divided use

2 tubes refrigerated crescent rolls

1 cup salsa

1 cup sour cream

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

Add chopped tomato and lime juice to chicken mixture. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over large cutting board. Place dough onto chips; press down so chips adhere to dough.

Separate into triangles. 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 triangle. Bring points of the triangle up over the filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown.

For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut those in half. Arrange tomato wedges and lime slices over openings on top of ring where filling is showing. Serve with salsa and sour cream.

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

Serves 8