Chicken Enchilada Ring

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Serves: 8

Preparation time:
Cooking time:


2 C. coarsely chopped chicken (poached or cooked in your Professional Stir Fry Skillet with lid and chopped with your food chopper!)
1/4 C. chopped pitted ripe olives (food chopper)
1 C. shredded Monterey Jack Cheese (grate it with the Ultimate Slice and Grate)
1 can (4 oz.) chopped green chilies, undrained (our awesome can opener works well for this one!)
1/2 C. mayonnaise
1 T. Pampered Chef Pantry's Southwestern Seasoning Mix
2 roma tomatoes
1 lime
2/3 cup finely crushed tortilla chips
2 pkgs. crescent rolls (I only use Pillsbury low fat)
1 C. salsa
1 C. sour cream


Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in the medium stainless steel bowl. Slice lime in half. Juice one half of lime to measure 1 t. of juice using the juicer. Reserve remaining lime for garnish. Add lime juice to chicken mixture. Chop the tortilla chips with the Food Chopper and sprinkle over your large round stone or large bar pan. Separate dough into triangles. Arrange triangles, in a circle (or oval) on your 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 tomato into 8-10 slices with the Ultimate Slice and Grate. 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.


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