CHICKEN ENCHILADA RING
The secrets to this ring's success are crushed tortilla chips and green chilies, which lend it an authentic enchilada flavor. Olé!
Yield 16 servings
Number Of Ingredients 12
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.
Nutrition Facts :
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
MARIA'S CINCO DE MAYO ENCHILADA PARTY RING
A delicious party ring, perfect for entertaining!
Provided by sk
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 37.8 g, Cholesterol 26.9 mg, Fat 35 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 8.6 g, Sodium 712.9 mg, Sugar 4.7 g
CHICKEN ENCHILADA RING
I found this recipe in a Pampered Chef cookbook, called "Celebrate!". It's easy to prepare and is attractive enough to serve at parties!
Provided by Kim D.
Categories Chicken
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 161.1, Fat 7.5, SaturatedFat 3.7, Cholesterol 29.1, Sodium 304, Carbohydrate 18.6, Fiber 1.8, Sugar 2.9, Protein 5.4
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Provided by Layla Noel
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
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Servings 4Total Time 35 minsEstimated Reading Time 7 mins
- Preheat oven to 375°F. Combine shredded chicken, corn, black beans, shredded cheese, and enchilada sauce in a medium mixing bowl until well combined.
- Unroll crescent rolls and following the perforations, separate into triangles. Line a large baking sheet with parchment paper and place a 5-6″ bowl upside down in the center. Arrange the wide side of crescent roll triangles around the bowl, creating a ring that looks like the sun, allowing the dough to overlap (see photo in blog post).
- Spoon chicken enchilada mixture in a small mount on the wider part of each crescent roll. Bring each crescent roll triangle over the filling and tuck and/or press it into the bottom layer of dough to secure it. Chicken enchilada filling will show through in between each crescent roll triangle.
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