Chicken Enchilada Ring

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 2 cups coarsely chopped cooked chicken
• 1/4 cup chopped pitted ripe olives
• 1 (4 ounce) cup shredded cheddar cheese, and monterey jack cheese blend
• 1 (4 ounce) can chopped green chilies, undrained
• 1/2 cup mayonnaise
• 1 tablespoon pampered chef pantry southwest seasoning
• 2 plum tomatoes
• 1 lime
• 2/3 cup finely crushed corn tortilla chips, divided
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 cup salsa
• 1 cup sour cream

Recipe

• 1 preheat oven to 375f.
• 2 chop chicken and olives using food chopper; place in mixing bowl.
• 3 add cheese, green chilies, mayonnaise, and seasoning mix.
• 4 seed and chop 1 tomato.
• 5 slice lime in half.
• 6 using juicer, juice one half of lime to measure 1 teaspoon juice.
• 7 reserve remaining lime for garnish.
• 8 add chopped tomato and lime juice to chicken mixture.
• 9 reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
• 10 sprinkle reserved crushed chips over cutting board.
• 11 unroll crescent dough.
• 12 place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
• 13 separate dough into triangles.
• 14 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.
• 15 (there should be a 5-inch diameter opening in center.) scoop chicken mixture evenly onto the wide ends of each triangle.
• 16 bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
• 17 (filling will not be completely covered.) bake 20-25 minutes or until golden.
• 18 for garnish, cut remaining tomato into 8 wedges.
• 19 cut remaining half of lime into 4 slices; cut in half.
• 20 arrange between openings of ring.
• 21 cut and serve with salsa and sour cream.