Chicken Enchilada Ring

Name: Chicken Enchilada Ring
Yield: 16 servings
Ingredients: 2 cups (500 mL) coarsely chopped cooked chicken (about 12 oz/350 g); ¼ cup (60 mL) chopped pitted ripe olives; 1 cup (4 oz/125 g) shredded cheddar and Monterey Jack cheese blend; 1 can (4 oz/125 g) chopped green chilies, undrained; ½ cup (125 mL) mayonnaise; 1 tbsp (15 mL) Southwestern Seasoning Mix; 1 plum tomato; 1 lime; ⅔ cup (150 mL) finely crushed corn tortilla chips, divided; 2 packages (8 oz/250 g each) refrigerated crescent rolls; 1 cup (250 mL) salsa; 1 cup (250 mL) sour cream

The secrets to this ring’s success are crushed tortilla chips and green chilies, which lend it an authentic enchilada flavor. Olé!

Ingredients

2 cups (500 mL) coarsely chopped cooked chicken (about 12 oz/350 g)
¼ cup (60 mL) chopped pitted ripe olives
1 cup (4 oz/125 g) shredded cheddar and Monterey Jack cheese blend
1 can (4 oz/125 g) chopped green chilies, undrained
½ cup (125 mL) mayonnaise
1 tbsp (15 mL) Southwestern Seasoning Mix
1 plum tomato
1 lime
⅔ cup (150 mL) finely crushed corn tortilla chips, divided
2 packages (8 oz/250 g each) refrigerated crescent rolls
1 cup (250 mL) salsa
1 cup (250 mL) sour cream

Directions

Preheat oven to 375ºF (190°C). In a large mixing bowl combine the chicken, olives, cheese, green chilies, mayonnaise and seasoning mix.
Seed and chop the tomato. Juice the lime to measure 1 tsp (5 mL) of juice. Add chopped tomato and lime juice to chicken mixture.
Reserve 2 tbsp (30 mL) of the crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over flat side of a cutting board. Unroll the crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a Pizza Stone with wide ends overlapping in the center and points toward outside. (There should be a 5" (13 cm) diameter opening in center.) Using a Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
Bake for 20-25 minutes or until golden brown. Serve with salsa and sour cream.

Yield:

16 servings

Nutrients per serving:

Calories 280, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 16 g, Protein 10 g, Sodium 450 mg, Fiber less than 1 g

Cook's Tips:

For 2 cups of chopped cooked chicken, bake, poach or microwave about 1 pound boneless, skinless chicken breast halves. Or for added convenience, use a rotisserie-cooked chicken, available at most large supermarkets. A 9-ounce package of frozen diced chicken breast, thawed, can also be used in this recipe.