CHICKEN ENCHILADA RING RECIPES

Steps:

• Preheat oven to 375F.
• Chop chicken and olives using Food Chopper; place in mixing bowl.
• Add cheese, green chilies, mayonnaise, and seasoning mix.
• Seed and chop 1 tomato.
• Slice lime in half.
• Using Juicer, juice one half of lime to measure 1 teaspoon juice.
• Reserve remaining lime for garnish.
• Add chopped tomato and lime juice to chicken mixture.
• Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
• Sprinkle reserved crushed chips over cutting board.
• Unroll crescent dough.
• Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
• Separate dough into triangles.
• Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
• (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
• Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
• (Filling will not be completely covered.) Bake 20-25 minutes or until golden.
• For garnish, cut remaining tomato into 8 wedges.
• Cut remaining half of lime into 4 slices; cut in half.
• Arrange between openings of ring.
• Cut and serve with salsa and sour cream.

Steps:

• Preheat oven to 375°F.  Combine shredded chicken, corn, black beans, shredded cheese, and enchilada sauce in a medium mixing bowl until well combined.
• Unroll crescent rolls and following the perforations, separate into triangles.  Line a large baking sheet with parchment paper and place a 5-6″ bowl upside down in the center.  Arrange the wide side of crescent roll triangles around the bowl, creating a ring that looks like the sun, allowing the dough to overlap (see photo in blog post).
• Spoon chicken enchilada mixture in a small mount on the wider part of each crescent roll.  Bring each crescent roll triangle over the filling and tuck and/or press it into the bottom layer of dough to secure it.  Chicken enchilada filling will show through in between each crescent roll triangle.
• Bake for approximately 25 minutes or until dough is golden brown and baked throughout.  Allow to cool slightly and then cut into slices.  Serve with guacamole, sour cream, and Rojo’s salsa.