Chicken Enchilada Ring

By Mary Lou Ivy
@mlou

This is always requested at my office when we DO LUNCH !! You can adjust the heat to your taste, my TEXAS family likes it HOT!!

Rating:

★★★★★ 17 votes

Comments:

75 Comments

Serves:

8 - 10

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Notes from the Test Kitchen:
Not only is this recipe delicious, but it's truly creative! I can’t wait for the next time I need to take a dish to a party - This will be a real winner.

Pair it with a salad for a filling dinner, or slice it up and serve it as a finger food for your next party. I may try preparing it with shredded beef next time instead of the chicken, just for something different.

Ingredients

2 c: chicken
1/4 c: chopped black olives
1 c: cheddar cheese
1 small: can chopped chilies, undrained
1/2 c: miracle whip dressing
1 pkg: taco seasoning mix
2 pkg: crescent rolls
1 small: chopped tomato
1: lime (juice)
2/3 c: finely crushed tortilla chips
: salsa and sour cream

How to Make Chicken Enchilada Ring

Step-by-Step

1Chop chicken and add olives, cheese, chilies, Miracle Whip and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 tablespoons crushed chips and add remaining chips to mixture.
2Unroll crescent dough and separate trianges. Arrange on round baking stone or cookie sheet making a circle with wide ends overlapping in the center and points toward outside. There should be a 5 inch diameter opening in the center.
3Spread chicken mixture evenly onto widest end of each triangle.
4Bring points of triangles up and over filling and tuck under wide ends of dough at center of ring. (Hang in there....almost finished!) Sprinkle with the 2 tablespoons crushed chips.
5Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Tip: I used fully cooked chicken breast fajita strips to save time.