CHICKEN ENCHILADA RING 2 cups coarsely chopped cooked - TopicsExpress



          

CHICKEN ENCHILADA RING 2 cups coarsely chopped cooked chicken ¼ cup chopped pitted ripe olives 1 cup shredded cheddar and Monterey Jack cheese blend 1 4oz can chopped green chilies, undrained ½ cup mayonnaise 1 tablespoon southwest seasoning mix 2 plum tomatoes 1 lime ⅔ cup finely crushed tortilla chips, divided 2 8oz packages refrigerated crescent roll dough 1 cup salsa 1 cup sour cream Heat the oven to 375˚F. Chop the chicken and olives using the Food Chopper. Place in the Classic Batter Bowl. Add the cheese, green chilies, mayonnaise and seasoning mix. Seed and chop 1 tomato. Slice the lime in half. Using the Juicer, juice one half of the lime to measure 1 teaspoon juice. Reserve the remaining lime for garnish. Add the chopped tomato and lime juice to the chicken mixture. Reserve 2 tablespoons crushed chips. Add the remaining chips to the chicken mixture and mix well. Sprinkle the reserved crushed chips over the flat side of the Large Grooved Cutting Board. Unroll the crescent roll dough. Place the dough, sticky-side down, onto the crushed chips. Press down lightly so that the chips adhere to the dough. Separate the dough into triangles. Arrange the triangles, chip-side down, in a circle on the Large Round Stone with the wide ends overlapping in the center and the points toward the outside. There should be a 5-inch diameter opening in the center. Using the Medium Scoop, scoop the chicken mixture evenly onto the widest end of each triangle. Bring the points of the triangles up over the filling and tuck under the wide ends of the dough at the center of the ring. The filling will not be completely covered. Bake 20-25 minutes or until golden brown. For the garnish, cut the remaining tomato into 8 wedges using the Chef’s Knife. Cut the remaining half of the lime into 4 slices. Cut in half using the Utility Knife. Arrange between the opening of the ring alternating tomato and lime slices. Cut using the Slice ‘N Serve®. Serve with salsa and sour cream. Makes 16 servings with 280 calories and 19 grams of fat per serving.
Posted on: Wed, 07 Jan 2015 23:50:56 +0000

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