Chicken Enchilada Ring

2 cups coarsely chopped cooked chicken (about 12 ounces)

1/4 cup chopped pitted ripe olives

1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend

1 can (4 ounces) chopped green chilies, undrained

1/2 cup mayonnaise

1 tablespoon Southwestern Seasoning Mix

2 plum tomatoes

1 lime

2/3 cup finely crushed corn tortilla chips, divided

2 packages (8 ounces each) refrigerated crescent rolls

1 cup salsa

1 cup sour cream

Directions

1.  Preheat oven to 375ºF. Chop chicken and olives using Food Chopper; place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

 

2.  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.

 

3.  Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.

 

4.  Sprinkle reserved crushed chips over flat side of Large Grooved 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 Large Round Stone with Handles with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using Medium Scoop, scoop chicken mixture evenly onto widest end 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 brown.

 

5.  For garnish, cut remaining tomato into 8 wedges. Cut remaing half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice 'N Serve®. Serve with salsa and sour cream.

 

Yield:
16 servings
 
Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 16 g, Protein 10 g, Sodium 450 mg, Fiber less than 1 g