Chicken Enchilada Ring

From McGough's Recipes
Chicken Enchilada Ring.jpeg
Chicken Enchilada Ring 2.jpeg

Ingredients

  • 2 cups coarsely chopped cooked chicken (about 12 ounces)
  • 1/4 cup chopped pitted ripe olives
  • 1 cup (4 ounces) shedded cheddar and monterrey jack cheese blend
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup mayonnaise
  • 1 tablespoon Pantry Southwestern Season Mix
  • 2 plum tomatoes
  • 1 lime
  • 2/3 cup finely crushed corn tortilla chips, divided
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1 cup salsa
  • 1 cup sour cream

Directions

  1. Preheat oven to 375°F.
  2. Chop chicken and olives using food chopper; place in classic batter bowl. Add cheese, green chilies, mayonnaise and seasoning mix.
  3. 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.
  4. Add chopped tomato and lime juice to chicken mixture.
  5. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
  6. Sprinkle reserved crushed chips over flat side of large grooved cutting board. Unroll crecent roll dough.
  7. Place dough, sitcky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate douch into triangles. Arrange triangles, chips side down, in a circle round stoneware with wide ends overlaping in the center and points towards ourside. (there should be a 5-inch diamater opening in the center.)
  8. Using medium scoop, scoop chicken mixture evenly onto widest end of each triangle.
  9. Bring points up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completly covered.)
  10. Bake 20-25minutes or until golden brown.
  11. For garnish, cut remaining tomato 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between opeings of ring. Serve with salsa and sour cream.