Fall into a sa­vory ring of en­chi­lada good­ness

Northwest Arkansas Democrat-Gazette - - STYLE - SU­SAN SE­LASKY Recipe adapted from the Pam­pered Chef

This En­chi­lada Ring is big on fla­vor. The out­side base is made with re­duced-fat cres­cent rolls that are folded over of fill­ing a chile-spiced chicken, olives and canned greened chiles.

En­chi­lada Ring

3 ½ to 4 cups cooked shred­ded chicken (ro­tis­serie is fine) 1 (4-ounce) can sliced black olives 1 ½ cups shred­ded Monterey Jack/ched­dar cheese blend, di­vided use 1 (4-ounce) can chopped green chiles, undrained ¾ cup may­on­naise (re­duced-fat is fine) 1 to 2 ta­ble­spoons chile pow­der, hot or mild, or to taste 1 tea­spoon gar­lic pow­der ½ tea­spoon cumin ¼ tea­spoon salt ¼ tea­spoon black pep­per Juice of 1 lime 1 cup fa­vorite salsa, di­vided use ⅔ cup finely crushed tor­tilla chips, di­vided use 2 pack­ages (8 ounces each) re­duced-fat cres­cent rolls 1 tea­spoon canola oil Sour cream for serv­ing, op­tional

Heat oven to 375 de­grees. In a medium bowl, mix the chicken, olives, 1 ¼ cups cheese, green chiles, may­on­naise, chile pow­der, gar­lic pow­der, cumin, salt, black pep­per, lime juice and ¼ cup salsa. Set aside 2 ta­ble­spoons of the crushed tor­tilla chips and mix the re­main­ing into the chicken mix­ture.

Line a bak­ing sheet or bak­ing stone with parch­ment pa­per.

Sprin­kle re­served crushed chips over a large cut­ting board. Un­roll the cres­cent rolls, do not sep­a­rate, and place dough onto chips, press­ing down so the chips ad­here to the dough.

Sep­a­rate the dough into tri­an­gles. Ar­range the tri­an­gles, chip side down, in a cir­cle on the bak­ing sheet or stone. Wide ends should over­lap in the cen­ter and points should be to­ward the out­side. There should be about a 5-inch di­am­e­ter open­ing in the cen­ter.

Scoop the chicken mix­ture onto the wide ends leav­ing about a ¼ -inch space from the open­ing. Bring points of the tri­an­gles up over fill­ing and tuck se­curely un­der wide ends. Do not cover fill­ing com­pletely. It should show a bit be­tween each tri­an­gle.

Bake 20 to 25 min­utes or un­til golden brown. Brush with the canola oil and sprin­kle with the re­main­ing ¼ cup cheese dur­ing the last 5 min­utes of bak­ing. Re­move from oven and let stand a few min­utes be­fore slic­ing.

Serve with the re­main­ing salsa and, if de­sired, sour cream.

Makes 16 serv­ings.

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