Prep 30 mins
Cook 20 mins
I found this recipe in a Pampered Chef cookbook, called "Celebrate!". It's easy to prepare and is attractive enough to serve at parties!
- 473.18 ml coarsely chopped cooked chicken
- 59.14 ml chopped pitted ripe olives
- 113.39 g cupshredded cheddar cheese, and monterey jack cheese blend
- 113.39 g canchopped green chilies, undrained
- 118.29 ml mayonnaise
- 14.79 ml pampered chef pantry southwest seasoning
- 2 plum tomatoes
- 1 lime
- 158.51 ml finely crushed corn tortilla chips, divided
- 2 (453.59 g) package refrigerated crescent dinner rolls
- 236.59 ml salsa
- 236.59 ml sour cream
- Preheat oven to 375F.
- Chop chicken and olives using Food Chopper; place in mixing bowl.
- Add cheese, green chilies, mayonnaise, and seasoning mix.
- 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.
- Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
- Sprinkle reserved crushed chips over 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 round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
- (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends 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.
- 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 and serve with salsa and sour cream.
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.
i had a friend introduce this to me....the 1/2 recipe as a dinner (vs. appetizer) version. i'm a vegetarian, and the chicken substitute went by the mouths of my guests when i finally tried it on my own and they were none the wiser. although it does need onion. i'm excited about this, as i'm a texan moving to australia. probably easier to find crescent roll dough than real tortillas, so this will be my tex-mex fix.
Everyone loves this recipe! It looks wonderful with the garnishes, so if you are serving for a party don't forget them! You can make a tortilla bowl for the center of the ring by placing a tortilla in an ovensafe bowl (might want to use nonstick spray). Push to the bottom and arrange the sides as you like, kind of curly around the edges. Bake for 15 minutes or until the edges begin to brown at 400 degrees F. Let cool a little in bowl and then on cooling rack. Cool completely before storing. Use this for your salsa and sour cream! (You can place lettuce under it for an even fancier look!)