Friday, January 22, 2010

Chicken Enchilada Ring

I am making this one for the football game this weekend!! We really like it and am hoping it goes over good for a group. I had it at a Pampered Chef party years ago and am now getting around to post it!!

Go Vikings!! (For those of us from MN!)

2 cups coarsely chopped cooked chicken (about 12 ounces)

¼ cup chopped pitted ripe olives

1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend

1 can (4 ounces) chopped green chilies, undrained

½ cup mayonnaise

1 tablespoon Pantry Southwestern Seasoning Mix

2 plum tomatoes

1 lime

2/3 cup finely crushed corn tortilla chips, divided

2 packages (8 ounces each) refrigerated crescent rolls

1 cup salsa

1 cup sour cream

1. Preheat oven to 375 degrees. Chop chicken and olives using food chopper; place in bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

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

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

4. Sprinkle reserved crushed chips cupboard. 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 dies down, in a circle on round stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using large tablespoon scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle 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.

For garnish, cup 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.

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