CHICKEN ENCHILADA RING

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 This is a Pampered Chef recipe that I demo'd at parties for years and is a great one for serving at the lake. Unfortunately we were out on the boat and consumed the entire ring before I remembered to take a pic so it is from the PC website!



  • 2 cups coarsely chopped cooked chicken (about 12 ounces)
  • 1/4 cup chopped pitted ripe olives
  • 1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup mayonnaise ( or sub sour cream)
  • 1 tablespoon Southwestern Season Mix ( or sub taco seasoning)
  • 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
  • lettuce for garnish 

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

  2. Seed and chop 1 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 cuttingboard. 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 large stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using a 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. Cut into slices. Serve with salsa and sour cream.

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