Chicken Enchilada Ring
Posted: Wed Sep 20, 2006 10:37 pm
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!
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!
But thanks for the encouragment, none the less!! 8)