member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Wendy T      

Recipe Categories:

    Chicken Enchilada Ring


    Source of Recipe


    Greybird recipe circus

    List of Ingredients




    2 C. coarsely chopped chicken
    1/4 C. chopped pitted ripe olives
    1 C. shredded Monterey Jack/Cheddar blend
    1 can (4 oz.) chopped green chilies, undrained
    1/2 C. mayonnaise
    1 T. Pampered Chef Pantry's Southwestern Seasoning Mix
    2 plum tomatoes
    1 lime
    2/3 cup finely crushed tortilla chips, divided
    2 pkgs. crescent rolls
    1 C. salsa
    1 C. sour cream

    Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well. Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |