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"The belly rules the mind."--Spanish Proverb

Chicken Enchilada Ring Recipe

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This recipe for Chicken Enchilada Ring is from The Carlson Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. Chicken, finely chopped (canned ok)
1/4 C. Black olives, chopped
1 C. Cheddar Cheese, shredded
3 T. Onions, finely chopped
1 Can green chilies, chopped (4 oz.)
2/3 C. Mayonnaise (not Miracle Whip)
1 T. Taco seasoning
2 Roma tomatoes, finely chopped
1 Lime
1 C. Tortilla chips, finely chopped
2 Packages crescent rolls
Salsa
Sour Cream
Directions:
Directions:
Preheat oven to 375. Finely chop chicken, olives and onions. Seed and chop tomatoes. Combine chicken, olives, cheese, gr. chiles, mayonnaise and seasoning. Mix together. Add chopped tomatoes, lime juice from half of lime and crushed chips. Mix well.

On pizza stone, arrange crescent roll triangles with wide end over lapping each other, and pointed ends hanging off stone, about at the half way point of the triangle. You should end up with a ring.

Scoop a medium amount of chicken mixture over widest end of dough. Bring the point of the dough over the top of the chicken mixture and tuck point under. Dough will not cover the chicken mixture completely.

Bake for 20 - 25 minutes or until golden brown. Garnish with tomato and lime slices that are twisted so they stand up on edge.

Serve with sour cream and salsa.
Personal Notes:
Personal Notes:
This recipe is from my friend Mitzi Schroeder.

 

 

 

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