Chicken Enchilada Ring
- 2 c
- coarsely chopped cooked chicken (about 12 ounces)
- 1/4 c
- chopped pitted ripe olives
- 1 c
- (4ou) shredded cheddar & monterey jack cheese blend
- 1 can(s)
- (4 ou) chopped green chilies, undrained
- 1/2 c
- 1 Tbsp
- pantry southwestern seasoning mix
- plum tomatoes
- 2/3 c
- finely crushed corn tortilla chops, divided
- 2 pkg
- (8 ou each) refrigerated crescent rolls
- 1 c
- 1 c
- sour cream
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.