Thursday, November 11, 2010

Chicken Enchilada Ring


2 cups cooked chicken
1/4 cup chopped block olives (optional)
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

Directions: 1st Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.2ndUnroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3rd Spread chicken mixture evenly onto widest end of each triangle.4th Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!) and finally: Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

1 comment:

  1. oh i need to try this when the hubs is back. it sounds soo yummy
    thank you we r stationed in germany but im also born in germany. can be really crazy living in 2 countries
    Happy Monday!!!