For those of you who missed this awesome recipe the first time around I'm re-posting it today.
This is a super simple lunch or dinner to make. Takes less than 45 minutes start to finish to make. Perfect for nights with sports practice, dance practice, scouts, etc.
Give it a try and let me know what you think ;) It's a favorite at our house.
Here's what you need:
2 chicken breasts boiled and chopped or 2 - 10-12oz. large cans white meat chicken, drained
1 - 4 oz. can sliced olives
1 - 4 oz. can green chilies
2 cups Colby jack or 1 cup each cheddar and Monterey jack cheese, shredded
1/2 cup mayonnaise
1 Tbl. southwestern seasoning (Pampered chef)
1 cup crushed tortilla chips, divided into 3/4 cup and 1/4 cup
1 lime, juiced
2 packages crescent rolls
salsa, sour cream, guacamole optional for serving
Preheat oven to 375 degrees.
Place some tortilla chips in a resealable plastic bag and roll the days aggression's out of them with a rolling pin.... You will need 1 cup total crushed chips.
Chop the chicken into small pieces and place in a bowl or if using canned chicken, drain the chicken and place in a bowl.
Measure all the ingredients with the 3/4 cup crushed chips and put in the bowl with the chicken and mix well.
On a round baking stone or a large baking sheet, lined with parchment, pour the remaining 1/4 cup crushed chips in a circle with about a 6" opening in the center.
Lay the crescent roll pieces in a pretty sunflower design; or just a plain ol' circle and smush (I love that word) together the inside edges while pressing the pieces into the chips.
Using a large scoop; or the best tools God gave us, clean hands, fill the ring right next to the inside edge all the way around evenly.
Fold each crescent tip up and over the filling and tuck under the inside edge. Press any remaining chips into the top of the crescents.
Bake for 20 - 25 minutes or until golden brown. And this is what it looks like when done.....
Serve with sour cream, salsa, avocados, etc.
Here's the handy printable - Chicken Enchilada Ring
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