2 packages (8 oz each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
Instructions
1. Preheat oven to 375. In large bowl, combine
chicken, olives, cheese, chilies, mayo and
seasoning mix.
2. Seed and chop tomato. Slice lime in half. Juice
one half to measure 1 tsp and reserve remaining
half for garnish. Add tomato and lime juice to
chicken mixture.
3. Reserve 2 tbl crushed chips- add remaining chips
to chicken mixture and mix well.
4. Sprinkle reserved crushed chips over flat
cutting board. Unroll crescent dough. Place dough,
sticky side down, onto crushed chips- press down
lightly so chips adhere to dough. Separate dough
into triangles. Arrange triangles, chip side down,
in a circle on round stone or pizza pan with wide
ends overlapping in the center and points toward
outside. (There should be a 5-inch diameter
opening in center.)
5. 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, making sure dough is cooked through.
Serving
Suggestions
Serve with salsa and sour cream
Originally Submitted
7/2/2013
0 Out of 5 from
0 reviews
You can add this Chicken Enchilada Ring recipe to your own private DesktopCookbook.
