Page 13 - cookbook1

Chicken Enchilada Ring

12 oz coarse chopped 2 plum tomatoes
cooked chicken 1 lime
1 cup shredded cheddar 2/3 cups finely crushed corn
and monterey Jack tortilla chips
cheese 2 packages
1/4 cups chopped pitted ripe refrigerator crescent
olives rolls
4 oz chopped green 1 cup salsa
chilies - undrained 1 cup sour cream
1/2 cups mayonnaise
1 Tbs pantry southwest
seasoning mix
Procedure
1 Preheat oven to 375°. Chop chicken and olives, place in bowl.
Add cheese, green chilies, mayonnaise and seasoning mix.
Seed and chop 1 tomato. Add 1 tsp. lime juice and tomato to
chicken mixture. Place crescent rolls with points out on round
stone and fill with chicken mixture at wide end. Fold points
over to center of ring and secure. Bake 20-25 minutes. Serve
with salsa and sour cream.

Servings: 6
Recipe Tips
Points: 11.1

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