PC chicken enchilada ring

By llpinter

Ingredients

• 2 c coarsely chopped cooked chicken
• 1/4 c chopped pitted ripe olives
• 1 c shredded cheddar and monterey jack cheese blend
• 1 can (4oz) chopped green chilies, undrained
• 1/2 c mayo
• 1 tablespoon pantry southwestern seasoning mix
• 2 plum tomatoes
• 1 lime
• 2/3 c finely crushed corn tortilla chips, divided
• 2 pkg (8oz) refrigerated cresent rolls
• 1 c salsa
• 1 c sour cream

Preparation

Step 1

-preheat oven 375. chop chicken and olives. place in classic batter bowl. add cheese, green chilies, mayo, seasonsing mix
-seed and chip 1 tomato. slice lime in half. juice 1/2 lime to measure 1 tsp of juice. reserve remaining half of lime for garnish. add chopped tomato and lime juice to chicken mixture.
-reserve 2 tablespoons of crushed chips and add remaining chips to chicken mixture and mix well
-sprinkle reserved crushed chips over flat side of grooved cutting board. unroll cresent rolls. place dough, sticky side down onto crushed chips. press down lightly so chips adhere to dough. separate dough into triangles. arrange triangles, chips side down, in a circle on a large round stone with ends overlapping in the center adn points toward the outside.
-scoop chicken mixture evenly onto the widest end of each triagle. Bring points of triangle up over filling adn tuck under the wide ends of dough at center ring. (filling will not be completly covered) bake 20-25 minutes or until golden brown.
-serve with salsa and sour cream.