My Take...

...on the Chicken Enchilada Ring. I read a blog earlier today that had a recipe, but I went with the ingredients that I had in the pantry and those that I love! I actually enjoyed making this recipe and Rich was very happy with the outcome:) I think he ate half of the ring by himself.

(Lay out the crescent triangles, overlapping.)

(Add the filling.)

(Make it nice and neat!)

(Fold in the triangles and tuck under the center.)

(The finished product!)

Ingredients:

• 2 cups cooked chicken breast seasoned with taco seasoning
• 2 cans of crescent rolls
  
• 1/2 chopped yellow onion
  
• 1 small chopped tomato
  
• 1 cup Colby Jack shredded cheese
• 1/2 cup sour cream
• 2 tablespoons of lemon juice
• 2/3 cup finely crushed lime tortilla chips

**Optional ingredients: 1 small can of chopped chilies, fresh peppers chopped, 1/4 cup of chopped black olives

Instructions:

1. Chop chicken and add onions, cheese and sour cream. Chop tomato and add 2 tablespoons of lemon juice; add to chicken mixture. Add crushed tortilla chips, reserving 2 tablespoons.
2. Unroll crescent dough and separate triangles. Arrange on baking stone, making a circle with wide ends OVERLAPPING in the center and points towards the outside. There should be a 5 inch diameter opening in the center.
3. Spread the chicken mixture evenly onto the widest end of each triangle.
4. Bring points of triangles up and over the filling and tuck under wide ends of dough at the center.
5. Sprinkle with the remaining crushed chips and add shredded cheese!
6. Bake at 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream. If you are super hungry add a size of beans and rice!