chelsea'srecipes

Chicken Enchilada Ring
Katie Monti
2 c. coarsely chopped chicken (about 12 oz.)
1 c. (4-oz.) shredded cheddar & Monterey jack cheese
1 can (4-oz.) chopped green chilies, undrained
½ c. sour cream
1 pkg. taco seasoning mix
½ to ¾ c. salsa
1 clove fresh garlic
1 lime (optional)
2/3 c. crushed corn tortilla chips
2 pkgs. (8 oz. each) refrigerated crescent rolls
1 tomato
1 avocado
Salsa
Preheat oven to 375°. Mix together chicken, cheese, chilies, sour cream, and taco seasoning. Add salsa and mix. Crush tortilla chips and reserve 2 Tbs. Add the rest to the chicken filling. Mix well.

Sprinkle reserved chips on cutting board. Unroll crescent dough and press, sticky side down, into chips. (This step is optional). Tear rolls into triangles and place, chip side down, on a pizza stone in a circular sunflower pattern. Overlap wide ends (with the points of rolls hanging over the outside edge of the stone), leaving about a 5” diameter in center. Roll overlapping dough to flatten slightly.

Scoop filling into widest part of dough. Bring points of triangles over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake 20-25 minutes until golden brown.

For garnish, cut a tomato into 8 wedges. Cut a lime into 4 slices and cut each in half. Arrange between openings of ring. Chop an avocado and serve wedges with sour cream and salsa.