Chicken Enchilada Ring

READY IN: 50mins
Recipe by Kim D.

I found this recipe in a Pampered Chef cookbook, called "Celebrate!". It's easy to prepare and is attractive enough to serve at parties!

Top Review by Gail Blue Eyes

I had this at a Pampered Chef party and loved it. I didn't get the cookbook so I was very happy to see the recipe posted here. I made this on their baking stone. I followed your directions to a tee and it turned out great. The chicken was very zesty and spicy. The Enchilada ring looked so cool. The pastry was very flaky. Very impressive. Thanks Kim D.

Ingredients Nutrition

Directions

  1. Preheat oven to 375F.
  2. Chop chicken and olives using Food Chopper; place in mixing bowl.
  3. Add cheese, green chilies, mayonnaise, and seasoning mix.
  4. Seed and chop 1 tomato.
  5. Slice lime in half.
  6. Using Juicer, juice one half of lime to measure 1 teaspoon juice.
  7. Reserve remaining lime for garnish.
  8. Add chopped tomato and lime juice to chicken mixture.
  9. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
  10. Sprinkle reserved crushed chips over cutting board.
  11. Unroll crescent dough.
  12. Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
  13. Separate dough into triangles.
  14. Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
  15. (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
  16. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
  17. (Filling will not be completely covered.) Bake 20-25 minutes or until golden.
  18. For garnish, cut remaining tomato into 8 wedges.
  19. Cut remaining half of lime into 4 slices; cut in half.
  20. Arrange between openings of ring.
  21. Cut and serve with salsa and sour cream.

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