Need Recipe, Chicken Enchillada Ring

[cookn' katie]

Can someone post the ingredients for the chicken enchillada ring, it is in the old celebrations cookbook! Thanks!

 

[chefheidi2003]

I just happen to have that book in my work bag..so here they are..

2 cups coarsely chopped cooked chicken (about 12 oz)
1/4 cup chopped pitted ripe olives
1 cup (4oz) shredded cheddar and monterey Jack cheese blend
1 can (4oz) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Pantry Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed corn totilla chips, divided
2 packages (8oz each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream

 

[Admin Greg]

- 2 cups shredded cooked chicken- 1 can (10 ounces) red enchilada sauce- 1 can (10 3/4 ounces) condensed cream of chicken soup- 1 can (4 ounces) diced green chilies- 1 cup shredded cheddar cheese- 1/4 cup chopped fresh cilantro- 1 package (8 ounces) refrigerated crescent rolls- 1 egg, beaten- 1/4 cup sliced black olives- 1/4 cup chopped green onions- Sour cream, for serving (optional)Instructions:1. Preheat the oven to 375 degrees F.2. In a large bowl, mix together the shredded chicken, enchilada sauce, cream of chicken soup, green chilies, cheddar cheese, and cilantro.3. Unroll the crescent roll dough and separate into 8 triangles. Arrange the triangles in a circle on a large baking sheet, with the pointed ends facing out and the wide ends overlapping in the center.4. Spoon the chicken mixture over the wide ends of the crescent rolls, leaving a small border around the edge. Fold the pointed ends of the crescent rolls over the filling and tuck them under the wide ends.5. Brush the beaten egg over the top of the crescent rolls. Sprinkle the black olives and green onions over the top.6. Bake for 20-25 minutes, or until the crescent rolls are golden brown and the filling is heated through.7. Let the chicken enchilada ring cool for a few minutes before slicing into wedges. Serve with sour cream, if desired.