It was really good and it was so easy to make. I made it for supper one night when Jimmy was playing softball so I got to test it out first. My thoughts are that it is not a supper recipe but it is perfect for brunch! It was great topped with sour cream and avocado and the next night I think Jimmy even put ranch on it? He said it was good. Yeah.
This is Kelly's recipe, my notes will follow:
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 Tblsp. 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 Tbsp. crushed chips and cheese.
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Notes:
-Like I said it's a brunch dish and a really good one!
-I left out the olives only because Jimmy doesn't like them and it was still very tasty. If I get a chance to make this again for other people I will definitely add the olives. I love olives!
-I shredded left over chicken which made it so fast and easy to throw this together because I didn't have to cook anything. And if you already have cooked chicken this is a one bowl recipe!!
Still with me? Awesome! Then here is another recipe!
Back in May I found this little jewel of a recipe on Cheeky Kitchen
Chicken Pot Pie with Herbed Potato Crust
1 pound ground chicken
1/3 cup onion, finely diced
1 small clove garlic, chopped
4 ounces real bacon bits
2 cups frozen peas and carrots blend
2 cups chicken or veggie broth
1/3 cup cornstarch
1 lemon, freshly squeezed
1/4 cup cream cheese
1 bunch fresh asparagus, cut into 1-inch pieces
1 whole wheat pie crust
6 russet potatoes, peeled & boiled until tender
1/4 cup butter
1/2 cup milk
1 egg
a bunch of fresh dill, thyme, and chives
salt and pepper to taste
Preheat oven to 400 degrees. In a skillet, brown chicken with onion and garlic. Stir in the bacon bits, peas and carrots. Cook just until the peas and carrots aren't frozen, about 3-4 minutes over medium-high heat. In a small bowl, whisk together the chicken broth, cornstarch and lemon juice. Pour the mixture into the skillet and stir constantly until it begins to thicken. Stir in the cream cheese until melted. Add the asparagus, remove from heat and allow to cool slightly while baking the pie crust..
Place the whole wheat pie crust into the oven and back for 10-12 minutes, or until the edges turn a light, golden brown. Remove and allow to cool slightly before filling with chicken mixture.
In a large bowl, mash the potatoes with the butter, milk, and egg. Toss in a handful of fresh chopped chives, a good amount of fresh or dried dill (we added about 1/2 tablespoon of dried dill and it was perfect), several pinches of fresh thyme, and salt and pepper to taste. Spoon the mixture over the chicken mixture.
Bake in preheated oven for 25-30 minutes, or until the mashed potatoes are golden brown at the peaks. Enjoy!
This. Is. Awesome. It was soooo gooood! And really easy to make.
Of course I don't have a picture of a cut piece... they went to fast! Here are my notes:
-I only had dried dill, next time I will get thyme and chives as well. I think it will only make it better!
-I made two pies but when I make it again I will look for a deep dish pie crust and only make one pie.
-I knew I was going to use both pie crusts and used 7 potatoes so I would have enough mashed potatoes for both pot pies. When I make it again I would use just 5 potatoes. It makes a lot!
-I used a regular pie crust, not whole wheat. I was tried of being in the grocery store and I just grabbed the first one I saw.
I hope you get to make these soon! Let me know how they turn out if you do!
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