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Chicken Enchilada Ring Recipe

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This recipe for Chicken Enchilada Ring, by , is from The Jeffrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelly Jeffrey
Added: Tuesday, September 18, 2007


2 cups coarsely chopped cooked chicken (about 12 oz)
cup chopped pitted ripe olives
1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
1 can (4 oz) chopped green chilies, undrained (optional)
cup mayonnaise
1 T Pantry Southwestern Seasoning Mix (Pampered Chef)
2 tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream

1. Preheat oven to 375 degrees. Chop chicken and olives. Add cheese,
green chilies, mayo, and seasoning mix.

2. Seed and chop one tomato. Slice lime in half. Juice one half of lime
to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add
chopped tomato and lime juice to chicken mixture.

3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken
mixture and mix well.

4. Sprinkle reserved crushed chips over flat side of cutting board.
Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips stick to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a round stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center). Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake 20-25 minutes or until golden brown.

5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half
of lime into 4 slices; cut in half. Arrange between openings of ring. Serve with salsa and sour cream.

Number Of Servings:
Number Of Servings:




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