Chicken Enchilada Ring

frdmgir7 · Post by **frdmgir7** » Thu Sep 21, 2006 2:37 am

This is such a great idea for a forum! I will definetly be sharing some of my most beloved recipes with my fellow falcon fans! I LOVE to cook, and am pretty good at if (if I do say so myself). If you don't believe me, just ask my husband, 4th Row.
Very Happy

Here is one of our favorites for Sunday Night Football!

This recipe calls for the use of a pizza stone, but I'm sure it would work just as well with a circular baking pan.

Chicken Enchilada Ring

Ingredients:
2-3 cooked chicken breasts (I usually use the boil method)
(You will need enough to equal two cups once chopped)
1/4 cup chopped pitted, ripe olives (optional)
1 cup shredded monterey jack cheese
1 can chopped green chilies, undrained
1/2 cup mayonaise
1 cup salsa
1 tablespoon Southwest Seasoning (I use Mrs. Dash Chipotle)
2 plum tomatoes
1 cup sour cream
1 lime
2 pack refrigerated crescent rolls (For the first time you make it, have three packs, just in case)
2/3 cup finely crushed tortilla chips
1/4 cup jalapenos

Preheat over to 375 degrees

Chop chicken and olives using a food processor or mini chopper. Place into a mixing bowl. Add cheese, green chilies, mayo, and seasoning.

Seed and chop one tomato. Add tomato, crushed chips, and the juice of half of the lime to the mixture.

Mix well.

Place crescent rolls on the stone in a circle pattern. Scoop chicken mixture into the triangles. Bring points up over filling and tuck under wide end of dough.

Bake 20-25 minutes, or until golden brown.

For garnish, cut remaining half of lime into wedges and arrange between openings of the ring.

Serve with salsa, sour cream, and jalapenos!

Also goes great with guacamole! Check out the guacamole seasoning packs you can buy at Kroger and Meijer. Just add lemon juice and cilantro!

I hope you try it and love it!

Rightupinthere · Post by **Rightupinthere** » Thu Sep 21, 2006 2:46 am

Ooooooooooh.

Sounds GREAT! i'm making this on either Friday or Sunday night!

Strouse · Post by **Strouse** » Thu Sep 21, 2006 2:47 am

That sounds fantastic! Next time I'm home for a short break I may just actually try to make it!! ("Try" being the key word!!)

Rightupinthere · Post by **Rightupinthere** » Thu Sep 21, 2006 2:49 am

Strouse wrote:That sounds fantastic! Next time I'm home for a short break I may just actually try to make it!! ("Try" being the key word!!)

Never be afraid of failure - especially with regards to food. You may surprise yourself.

You should see some of my past experiments. Some of them were actually edible!

Strouse · Post by **Strouse** » Thu Sep 21, 2006 2:55 am

Rightupinthere wrote:
Strouse wrote:That sounds fantastic! Next time I'm home for a short break I may just actually try to make it!! ("Try" being the key word!!)
Never be afraid of failure - especially with regards to food. You may surprise yourself.

You should see some of my past experiments. Some of them were actually edible!

I'm actually a pretty good cook, RUIT. I mean, no one has died from what I've cooked, or at least not yet anyway.

But thanks for the encouragment, none the less!! 8)

frdmgir7 · Post by **frdmgir7** » Thu Sep 21, 2006 11:54 am

I hope you like it rightupinthere! Strouse, this recipe looks hard, but it's really just labor intensive...chopping, cutting, etc.

Yay! So fun

Ineedbotox · Post by **Ineedbotox** » Thu Sep 21, 2006 3:10 pm

Sounds like a Pampered Chef recipie. Yummy!

Rightupinthere · Post by **Rightupinthere** » Sun Sep 24, 2006 9:53 pm

I'm browing the chicken as I type this!

frdmgir7 · Post by **frdmgir7** » Mon Sep 25, 2006 3:52 am

How was it??? I hope you like it!

Rightupinthere · Post by **Rightupinthere** » Mon Sep 25, 2006 4:03 pm

LOVE IT!

I did something differently. Always cook chicken breast the same way: brown in skillet and stick in the oven for 5-10 minutes. Juiciest bird you will have.
After getting the pan out of the oven, I set the breast aside. Into the same pan: 1Tsp shallots, juice of half a lime, 1/2 cup chicken stock. Cook that down and scrape up all of the wonderful little bits stuck on the bottom of the pan (called 'fond'). Took the pan and poured the contents into the food processor and wizzed it with the chicken and olives.

I added more spice and cheese.

Served it up with sour cream, guac, and salsa.

Next time, i think I'll just shread the chicken instead of processing it. The dish seems to lack some "substance" texture-wise. The flavor was excellent, however.

For dessert, my five year old and I made a honey apple pie with some great apples we found at a local orchard. Served that up with some cinnamon ice cream. 'Twas a good day.

Thanks for the recipe!

frdmgir7 · Post by **frdmgir7** » Mon Sep 25, 2006 11:14 pm

RUIT,

I'm so glad you liked it! You added some awesome ingredients that I'll have to try next time I make this!

How fun! Yum-Yum!