Thursday, August 13, 2009

Chicken Enchilada Ring

This is one of my FAVORITES!! Hope you all enjoy.

2 cups chopped cooked chicken (or 13oz. can)
1/4 cup chopped pitted ripe olives
1 cup shredded cheese
1 (4oz) can chopped green chilies, undrained
1/2 cup mayonnaise
1 T taco seasoning
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs refrigerated crescent rolls (I use Pillsbury)
1 cup salsa
1 cup sour cream

In a mixing bowl, combine chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning. Seed and chop 1 tomato. Slice lime in half and juice one half of the lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over flat surface (counter, large 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 Classic 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.) 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 at 375 for 20-25 minutes or until golden brown. 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. Makes 16 servings.