Enchilada Ring

This is such a nice thing to make when you are not sure of how many will be for supper!!! We fed four but could easily have fed 6 or even more. Just to make it nice and full of calories, we served it with extra salsa and sour cream. The recipe is a little involved but…once you make it you won’t notice that. I cooked my chicken but it could have been a purchased rotisserie chicken from the grocery store already cooked or even canned chicken. I’m not sure it matters that much. And the crust is made of crescent rolls that you’ll find in a tube in the dairy department. Here’s the recipe. Hope you enjoy this!!!

ENCHILADA RING

4 c. chicken, cooked and shredded
1 can (4 oz.) black olives, sliced & drained
1 can (4 oz.) green chilies
1 1/2 c. Monterey Jack cheese, shredded and divided
3/4 c. mayonnaise
1-2 T. chili powder
1 t. garlic powder
1/2 t. cumin
1/4 t. salt
1/4 t. pepper
Juice of 1 lime
1 c. salsa, divided
2/3 c. tortilla chips, crushed and divided
2 pkg. (8 oz.) crescent rolls
1 t. vegetable oil

Preheat oven to 375 degrees F. In a medium bowl, combine chicken, olives, chilies, 1 1/4 c. cheese, mayonnaise, chili powder, garlic powder, cumin, salt, black pepper, lime juice and 1/4 c. salsa. Add all tortilla chips except 2 T. Mix to combine. Line a baking sheet with parchment. Open the crescent rolls and separate into triangles on the parchment. Arrange the triangles in a circle with the points facing out (looks like a star) and the shorter, flat sides overlapping in the center which will have about a 5 inch diameter. Scoop the chicken mixture onto the wide ends. Bring the points over the chicken and secure by tucking in the center. Filling may not be covered completely. Take the leftover chips and push them into the top of the crescent rolls. Bake 20-25 minutes. Remove from the oven, brush with oil and sprinkle with remaining 1/4 c. cheese during the last few minutes of baking. Allow to cool before cutting. Serve with remaining 3/4 c. salsa.

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