Page 13 - Hello! Recipe Book

Chicken Enchilada Ring

16 servings 40 minutes

Ingredients

2 cups coarsely chopped

cooked chicken Directions

1/4 cup chopped pitted ripe 1. Preheat oven to 375 degrees fahrenheit. Place chopped

olives cooked chicken and olives in a large mixing bowl. Add

1 cup shredded cheddar and cheese, green chilies, mayonnaise, and seasoning.
2. Seed and chop 1 tomato. Slice lime in half. Juice one-
monterey jack cheese blend half of lime to measure 1 tsp. Reserve remaining lime

1 can chopped green chilies, for garnish. Add chopped tomato and lime juice to

undrained chicken mixture.
3. Reserve 2 tbsp crushed chips; add remaining chips to
1/2 cup mayonnaise chicken mixture and mix well.

1 tbsp southwest seasoning 4. Sprinkle reserved crushed chips over flat side of a
large cutting board. Unroll crescent dough. Place
2 plum tomatoes
dough, sticky side down, onto crushed chips; press
1 lime down lightly so chips adhere to dough.

2/3 cup finely crushed corn 5. Separate dough into triangles. Arrange triangles, chip
side down, in a circle on baking sheet with wide ends
tortilla chips, divided
overlapping in the center and points toward outside.
2 cans refrigerated crescent (There should be a 5-inch diameter opening in

rolls center.)
6. Scoop chicken mixture evenly onto widest end of each
1 cup salsa
triangle. Bring points of triangles up over filling and
1 cup sour cream tuck under wide ends of dough at center of ring.

(Filling will not be completely covered.)

7. Bake 20-25 minutes or until golden brown.
From the Kitchen of: 8. For garnish, cut remaining tomato into 8 wedges. Cut
remaining half of lime into 4 slices; cut in half.
Pam S.

Hello! & euromic Arrange between openings of ring. Serve with salsa
International Account Executive and sour cream.