Chicken Enchilada Ring

I know this is confusing…I don’t post for a week and then I start slamming you with pictures and stories. I’m on some sort of blog-roll and I’m not even done yet! :)

I wanted to share this awesome recipe. Sorry for those of you I’ve already sent this to, but I just have to tell everyone because it’s so stinkin’ good. My sister, Emily, even said it was the best meal she’s ever had.

Granted she lives on Little Caesars Hot n’ Ready pizzas and cheese, BUT I think it’s a compliment nonetheless…

Ingredients

2 cups cooked chicken
1/4 cup chopped black olives
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

1. 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.

2.Unroll 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.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. 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!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

I get excited just thinking about all the different things I could stuff into crescent rolls. Basically you could probably fill them with mud and they’d still be good, because hello…crescent rolls!

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