This Enchilada Ring is big on flavor. The outside base is made with reduced-fat crescent rolls that are folded over of filling a chile-spiced chicken, olives and canned greened chiles.
Enchilada Ring
3 1/2 to 4 cups cooked shredded chicken (rotisserie is fine)
1 (4-ounce) can sliced black olives
11/2 cups shredded Monterey Jack/cheddar cheese blend, divided use
1 (4-ounce) can chopped green chiles, undrained
3/4 cup mayonnaise (reduced-fat is fine)
1 to 2 tablespoons chile powder, hot or mild, or to taste
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
1 cup favorite salsa, divided use
2/3 cup finely crushed tortilla chips, divided use
2 packages (8 ounces each) reduced-fat crescent rolls
1 teaspoon canola oil
Sour cream for serving, optional
Heat oven to 375 degrees.
In a medium bowl, mix the chicken, olives, 1 1/4 cups cheese, green chiles, mayonnaise, chile powder, garlic powder, cumin, salt, black pepper, lime juice and 1/4 cup salsa. Set aside 2 tablespoons of the crushed tortilla chips and mix the remaining into the chicken mixture.
Line a baking sheet or baking stone with parchment paper.
Sprinkle reserved crushed chips over a large cutting board. Unroll the crescent rolls, do not separate, and place dough onto chips, pressing down so the chips adhere to the dough.
Separate the dough into triangles. Arrange the triangles, chip side down, in a circle on the baking sheet or stone. Wide ends should overlap in the center and points should be toward the outside. There should be about a 5-inch diameter opening in the center.
Scoop the chicken mixture onto the wide ends leaving about a 1/4-inch space from the opening. Bring points of the triangles up over filling and tuck securely under wide ends. Do not cover filling completely. It should show a bit between each triangle.
Bake 20 to 25 minutes or until golden brown. Brush with the canola oil and sprinkle with the remaining 1/4 cup cheese during the last 5 minutes of baking. Remove from oven and let stand a few minutes before slicing.
Serve with the remaining salsa and, if desired, sour cream.
Makes 16 servings.
Recipe adapted from the Pampered Chef
Food on 07/19/2017