"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Enchilada Ring Recipe

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This recipe for Chicken Enchilada Ring, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped chicken
1/4 cup chopped olives
1 cup cheddar and/or Monterrey Jack cheese
1 - 4 oz can chopped green chilies
1/2 cup mayonnaise
1 tbsp. taco seasoning
1 Roma tomato
1 lime
2/3 cup finely crushed tortilla chips, divided
2 - 8 oz packages refrigerated crescent rolls
1 cup salsa
1 cup sour cream

Directions:
Directions:
Preheat oven to 375. Add chicken, cheese chilies, mayonnaise and seasoning. Chop and seed tomato, add to mixture. Squeeze juice of lime into mixture. Reserve 2 tbsp crushed chips, add remaining to mixture. Separate crescent dough into triangle. Arrange triangles in circle overlapping the wide ends. (Points toward outside.) There should be a 5 inch opening in center. Scoop chicken mixture into widest end of dough. Bring points of triangle up over filling and tuck under wide ends of dough at the center of the ring. Press remaining 2 tbsp chips into the top of the ring. Bake 20 -25 minutes or until golden brown. Serve with salsa and sour cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A Pampered Chef recipe our whole family enjoys. Bake on a pizza stone if you have one.

 

 

 

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