By gingerdymond on Thursday, March 1, 2007 - 6:11 pm:
I love this recipe. It's easy and it tastes so good! The leftovers are great warmed up also!
Chicken Enchilada Ring
2 cups coarsely chopped cooked chicken 1/4 cup pitted ripe olives 1 cup shredded cheddar/Monterrey jack cheese 1 can chopped green chiles, undrained 1/2-cup mayo 1 TBS Southwestern Seasoning Mix 2 plum tomatoes 1 lime 2/3 cup finely crushed corn tortilla chips, divided 2 pkgs. crescent rolls 1-cup salsa 1-cup sour cream
1. Preheat oven to 375. Chop chicken & olives; place in a bowl. Add cheese, green chiles, mayo & seasoning mix.
2. Seed & chop 1 tomato. Slice lime in half. Juice one half of lime to measure 1 tsp juice. Reserve remaining lime for garnish. Add chopped tomato & lime juice to chicken mixture.
4. Sprinkle a large cutting board with chips. 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 a round pizza pan or baking stone with wide ends overlapping in the center & points toward outside. (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling & tuck under widest ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
5. For garnish, cut remaining tomato into 8 wedges. Cut remaining lime into 4 slices; cut in half. Arrange between openings of ring. Cut into wedges. Serve with salsa & sour cream.
By mrschiefnut on Saturday, March 10, 2007 - 5:47 pm:
This was a great recipe, thank you so much for sharing it. It was fun to make too.
