Friday, May 18, 2007

Chicken Enchilada Ring

2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa
1 cup sour cream

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the Outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. The filling will show in between each triangle. Bake 20-25 minutes or until golden brown. Garnish with remaining tomato and lime. Serve with salsa and sour cream.

Source: The Pampered Chef

1 comment:

TexasGal said...

I made this last night. It was really good, but Rob thinks the name is misleading. He didn't think it was very "Enchilada-y". I did make these modifications to the recipe: 1) No olives mixed in. I let Rob add these himself; 2) I used Nacho flavored Doritos. I think a package of Chicken Enchilada seasoning, or Taco seasoning would be good in place of Southwestern Seasoning although this is a Pampered Chef recipe and that is one of the items they sell.