Chicken Enchilada Ring Recipes

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

CHICKEN ENCHILADA RING

Steps:

• Preheat oven to 375ºF. Chop chicken and olives using Food Chopper; place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and seasoning mix.Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice 'N Serve®. Serve with salsa and sour cream.

CHICKEN ENCHILADA RING

Steps:

• Preheat oven to 375F.
• Chop chicken and olives using Food Chopper; place in mixing bowl.
• Add cheese, green chilies, mayonnaise, and seasoning mix.
• Seed and chop 1 tomato.
• Slice lime in half.
• Using Juicer, juice one half of lime to measure 1 teaspoon juice.
• Reserve remaining lime for garnish.
• Add chopped tomato and lime juice to chicken mixture.
• Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
• Sprinkle reserved crushed chips over cutting board.
• Unroll crescent dough.
• Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
• Separate dough into triangles.
• Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
• (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
• Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
• (Filling will not be completely covered.) Bake 20-25 minutes or until golden.
• For garnish, cut remaining tomato into 8 wedges.
• Cut remaining half of lime into 4 slices; cut in half.
• Arrange between openings of ring.
• Cut and serve with salsa and sour cream.

CHICKEN ENCHILADAS

Steps:

• Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
• Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
• Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
• Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
• Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

MARIA'S CINCO DE MAYO ENCHILADA PARTY RING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken in a mixing bowl. Add Cheddar cheese, mayonnaise, and taco seasoning. Mix well. Place chopped tomatoes in a bowl and add lime juice; stir to combine and add to chicken mixture.
• Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture. Stir to combine.
• Sprinkle reserved crushed chips onto a cutting board. Unroll crescent roll dough and press into chips. Separate dough into triangles and arrange in a ring with points facing out on a baking sheet, leaving a 5-inch diameter open circle in the center. Scoop chicken mixture onto the wide end of each triangle. Fold edges of dough over to create a ring.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• Garnish with salsa, sour cream, and avocado. Serve with additional corn chips.

CHICKEN ENCHILADA RING

Steps:

• Chop chicken and add olives, cheese, chilies, Miracle Whip and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 tablespoons crushed chips and add remaining chips to mixture.
• Unroll crescent dough and separate trianges. Arrange on round baking stone or cookie sheet making a circle with wide ends overlapping in the center and points toward outside. There should be a 5 inch diameter opening in the center.
• Spread chicken mixture evenly onto widest end of each triangle.
• Bring points of triangles up and over filling and tuck under wide ends of dough at center of ring. (Hang in there....almost finished!) Sprinkle with the 2 tablespoons crushed chips.
• Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream. Tip: I used fully cooked chicken breast fajita strips to save time.

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.