Wednesday, June 16, 2010

Want to try something new?

So, one of my New Year's Resolutions was to try one new recipe a month; this is my first month to actually follow through! Hooray!
Last night I made a Chicken Enchilada Ring for dinner.
I have to admit, I was a little skeptical when I saw this recipe. I am not a pre-made, refrigerated dough fan. It just tastes funny to me. I also don't like sour cream, but Chris loves it. So, I decided to give this recipe a whirl anyway.
Chris and I both really enjoyed it. It really didn't take that long either; about 10min prep and 20 in the oven. That is my kind of cooking!

Basically, you combine all of the ingredients into a bowl and then take your crescent rolls and make a circle with the bases overlapping. I felt like laying out the rolls was the hardest part! I kept asking Chris "Does this look right?" Really, I don't think that it matters that much; you really cannot mess it up. (I did leave out 2 or 3 of the rolls because I thought that it was getting really dough-y with all of the bottoms overlapping.) Then you take you chicken mixture and fill in the bottom like so,

Then fold over the edges, top with tortilla chip crumbs...bake at 375 for 20 min...

and dinner is ready!

I was very surprised by how much we liked it. We both went back for seconds and we have two servings left for lunch this week.
We will definitely be making this again!

Here is the recipe! Have fun!

Chicken Enchilada Ring


2 cups cooked chicken
1/4 cup chopped black olives
1 cup cheddar cheese
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 Tbl. 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.