Chicken Enchilada Ring

• 2 C chopped cooked chicken
• 1/4 C chopped ripe olives
• 1 C cheddar cheese
• 1 can chopped green chilies
• 1/2 C mayonnaise
• 2 tomatoes
• 1 lime
• 2/3 C crushed tortilla chips
• 2 packages crescent dinner rolls
• 1 C salsa
• 1 C sour cream

1. Chop chicken and olives. Add cheese, chilies and mayonnaise. Seed & chop tomato. Slice lime in 1/2.
2. Squeeze the 1/2
3. to measure 1 tsp.
4. juice. Keep other half for garnish. Add chopped tomato & lime juice to chicken mixture. Reserve
5. 2 Tbsp crushed chips. Add remaining chips to chicken mixture & mix well. Sprinkle crushed chips over cookie sheet. Unroll crescent rolls. Place sticky side down on chips. Separate into triangles. Arrange triangles chip side down. Place
6. scope of chicken mixture on rolls. Bring points of triangles up over filling. Bake 20-25 minutes. Garnish with lime slices. Serve with sour cream, salsa, & chopped tomato.

chicken, chopped ripe olives, cheddar cheese, green chilies, mayonnaise, tomatoes, lime, tortilla chips, crescent dinner, salsa, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68110 (may not work)