Saturday, August 28, 2010

Recipe: Enchilada Ring

I found this recipe on Kelly's Korner and decided I had to make it.

It is called an Enchilada Ring. But I don't really know why. It doesn't have Enchilada sauce. I would probably call it a taco ring.

Either way, it was very yummy!

It called for chicken, and since I don't so much eat chicken, I made two. One for Adam (with chicken) and one for me (with black beans).

They were seriously yummy, but made a TON! It was also pretty easy to make. I probably didn't overlap the bread enough so it made more servings than intended. But splitting it into two different rings seemed to work very well. I would definitely make this again, but probably wouldn't for just the two of us. Maybe when our kitchen is done I will invite someone over and make it again!

The recipe:
Chicken Enchilada Ring

2 cups cooked chicken
1/4 cup chopped black olives
1 cup cheddar cheese (you know I used more than this!)1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.

2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.