For anyone that likes Tex-Mex food, you must try this Chicken Enchilada Ring. This recipe is one of my wife’s that she has been making us for years, and it absolutely never gets old. One of the things that makes this so good, is that I have never seen another rendition quite like this. I trust there is somewhere out there, I just haven’t run across it.
I do wish I would have done it better justice by taking a few more pictures, especially of the process, and better ones definitely of the end result. But these few pictures should get the point across on what it should look like, and how you need to lay out the crescent rolls to start.
Definitely give this one a try for something different, and if you do, I really think you will enjoy it. When we make this, I normally make queso and drizzle it on top of our portions once it id plated, and my wife likes hers with salsa and sour cream on top.
Chicken Enchilada Ring
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 4-oz can chopped green chilis, un-drained
1/2 cup mayonnaise
1 tbsp southwestern seasoning mix
2 plum tomatoes, chopped
Juice from 1/2 lime
2/3 cups crushed tortilla chips
2 packages crescent rolls
Preheat oven to 375 degrees F. In a large bowl, mix together chopped chicken, cheese, chilis, mayo and seasoning mix. Add tomato, lime juice, and chips to the mixture.
Separate crescent roll pieces and arrange to look like a sun, with the flat bases towards the center, and the skinny points facing out. Spoon mixture onto the fatter base parts, all the way around the circle. Fold tips of the pieces back over the mixture, pressing down on the tip to secure it to the base.
Cover a baking sheet with aluminum foil, and lightly spray with non-stick spray. Bake 20-25 minutes, or until golden brown.
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