Chicken Enchilada Ring

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 ounces)
  • 1/4 cup (50 mL) chopped pitted ripe olives
  • 1 cup (4 oz/250 mL) shredded cheddar and Monterey Jack cheese blend
  • 1 can (4 oz/250 mL) chopped green chilies, undrained
  • 1/2 cup (125 mL) mayonnaise
  • 1 tbsp (15 mL) Southwestern Seasoning Mix
  • 2   plum tomatoes
  • 1   lime
  • 2/3 cup (150 mL) finely crushed corn tortilla chips, divided
  • 2 pkg (8 oz/235 g each) refrigerated crescent rolls
  • 1 cup (250 mL) salsa
  • 1 cup (250 mL) sour cream

Directions

  1. Preheat oven to 375ºF. Chop chicken and olives using Food Chopper; place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

  2. Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.

  3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.

  4. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll 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 Large Round Stone with Handles with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using 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 20-25 minutes or until golden brown.

  5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice 'N Serve®. Serve with salsa and sour cream.

Yield:

  • 16  servings

Nutrients per serving:

U.S. 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

U.S. Diabetic exchanges per serving:

1 starch, 1 meat, 2 1/2 fat (1 carb)

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.

To make a tortilla shell to hold the salsa and sour cream, preheat oven to 400°F. Lightly spray Classic Batter Bowl with nonstick cooking spray. Gently press one 6-7-inch flour tortilla into bottom of bowl to form a shell. Bake 14-16 minutes or until edges are lightly browned. Cool in bowl 5 minutes; remove to cooling rack and cool completely. To serve, place cooled shell in center of baked ring and fill half with salsa and half with sour cream. Garnish ring with shredded lettuce, if desired.

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