Pampered Chef Chicken Enchilada Ring
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 234.1
- Total Fat: 13.2 g
- Cholesterol: 17.2 mg
- Sodium: 450.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.1 g
- Protein: 7.8 g
View full nutritional breakdown of Pampered Chef Chicken Enchilada Ring calories by ingredient
Introduction
This is a Pampered Chef recipe for a Chicken Enchilada Ring This is a Pampered Chef recipe for a Chicken Enchilada RingNumber of Servings: 16
Ingredients
-
2 cups coarsely chopped cooked chicken
1/4 cup chopped pitted ripe olives
1 cup (4 oz) shredded fiesta blend cheese
1 can (4 oz) chopped green chilies (undrained)
1/4 cup mayo
1 TB taco seasoning
1 tomato
1 lime
2 packages (8 oz) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
Directions
Makes 16 servings.
1. Preheat oven to 375. Chop chicken & olives; place in mixing bowl. Add cheese, green chilies, mayo & seasoning mix.
2. Chop tomato. Slice lime in half. Juice 1/2 lime to measure 1 tsp juice. Reserve remaining lime for garnish. Add chopped tomato & lime juice to chicken mixture.
3. Reserve 2 TBSP crushed chips; add remaining chips to chicken mixture & mix well.
4. Sprinkle reserved chips on baking stone. Unroll cresent rolls, separate into triangles and arrange on a pizza stone with widen ends overlapping in the center and points toward outside. (should be a 5 inch diameter opening in the center). Using an ice cream scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling & 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. Serve w/Salsa & Sour Cream
Number of Servings: 16
Recipe submitted by SparkPeople user PERRIER.
1. Preheat oven to 375. Chop chicken & olives; place in mixing bowl. Add cheese, green chilies, mayo & seasoning mix.
2. Chop tomato. Slice lime in half. Juice 1/2 lime to measure 1 tsp juice. Reserve remaining lime for garnish. Add chopped tomato & lime juice to chicken mixture.
3. Reserve 2 TBSP crushed chips; add remaining chips to chicken mixture & mix well.
4. Sprinkle reserved chips on baking stone. Unroll cresent rolls, separate into triangles and arrange on a pizza stone with widen ends overlapping in the center and points toward outside. (should be a 5 inch diameter opening in the center). Using an ice cream scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling & 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. Serve w/Salsa & Sour Cream
Number of Servings: 16
Recipe submitted by SparkPeople user PERRIER.