NOTE: This is a recipe from Pampered Chef and they use their own baking products but whatever you have in your home that can be substituted in will work just fine. If you have Pampered Chef products, great.

CHICKEN ENCHILADA RING

(serves 16 – to serve 24 increase crescents to 3 pkgs and use 3 chicken breasts – want to serve a large crowd or have leftovers, 4 chicken breasts, 4 pkg crescents – 32 servings on one stone- you may need more mayo)

2 -3 Boneless Chicken Breasts
1 small can of whole olives
8oz shredded cheddar and Monterey Jack cheese blend
1 can (4 ounces) chopped green chilies, undrained
½ cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix (or similar spice)
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
1 Large Flour Tortilla (optional for condiment bowl)

Preheat oven to 375. Cook chicken in 2QT MICRO COOKER for 5 minutes on high, turn and continue to cook for 3-4 minutes until done. Cool slightly, cut into quarters chop chicken with a food chopper or put into stainless steel bowl and chop using salad choppers. Add sliced olives, 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 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 Round Stone with wide ends overlapping in the center and points toward outside. (There should be a 5 inch diameter opening in center) Using large 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.
Condiment Bowl: Brush Olive Oil lightly on both sides of a large Flour Tortilla. Bake at 375 for 15-20 minutes until cooked – let cool – when ring comes out of oven – place baked tortilla in center – place sour cream on one side and salsa on the other. (do this prior to ring)
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings. Cut using Slice n’ Serve. Serve with salsa and sour cream.

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