Enchilada Crescent Ring Food

CHICKEN ENCHILADAS

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.

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 RING

Steps:

• Preheat oven to 375 degrees.
• Cook chicken in pressure cooker. Once it starts to giggle slowly turn heat on low and allow to giggle for 20 minutes.
• While chicken is cooking, chop broccoli, onion, and parsley and combine in bowl.
• Cook bacon and allow to cool, then crumble and add to veggie mixture.
• Add cheese, mayo, mustard, and lemon juice to bowl and mix well.
• Once chicken is done, shred and stir into your veggie mix. Set aside.
• On a cookie sheet or large stone pan, unroll crescent rolls and mash together seams (join the 2 packets at the ends).
• Spoon mixture down the center third of the pastry, cut horizontal strips on both sides and braid them over the mixture.
• Separate egg, only keeping the white and brush over the top of braid.
• Bake for 30 to 35 minutes or until golden brown.

CHICKEN ENCHILADA RING

Steps:

• 1. 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.
• 2. 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.
• 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 center of ring. (Hang in there....almost finished!) Sprinkle with the 2 tablespoons crushed chips.
• 5. 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.

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.