Chicken Enchilada Ring

Recipe by Kim D.
READY IN: 50mins




  • 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.