Wednesday, May 9, 2012

Chicken Enchilada Ring


I got this recipe from a Pampered Chef Party 8 years ago.  I made omitted some items to make it easier and faster to make.



2 cups of coarsely chopped cooked chicken (about 12 oz)
1/4 cup of chopped pitted black olives
1 cup of shredded cheese (your choice)
1 can (4 oz) chopped green chilies, undrained
1/2 cup of mayo
2 packages of refrigerated crescent rolls

condiments: salsa and sour cream

Preheat oven to 375 degrees.  Chop cooked chicken and place in a bowl.  Add cheese, green chilies and mayo to chicken and mix.
(Optional add 1 teaspoon of lime juice to chicken mixture.**)
small points, pointed out.
Separate refrigerated crescent rolls into triangles.  Arrange, so that form a ring with the wide ends toward the center and the points pointed out like the rays of a sun.  Scoop mixture onto ring and fold tips of crescent roll over the mixture and tuck under wide end of the triangle.  Bake 20-15 minutes until golden brown.  Enjoy with salsa and sour cream.

**2/3 cup crushed tortilla chips.  Add 2 Tablespoons to chicken mixture.  Sprinkle remaining crushed tortilla chips on large cutting board.  Unroll sheet of refrigerated crescent rolls onto crushed tortilla chips and press it down, so the chips adhere to the crescent rolls.  Then assemble ring as directed above.
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