Recipe: Enchilada ring

This is a delicious recipe I got years ago from Kris Smith (Matthew's wife) when she was involved  Pampered Chef.  Hmm, it is a little out of focus, but it is from my phone. . .  Also, it is supposed to be a lime instead of a lemon, but I didn't have any so . . .  You can also put a bit of guacamole in the middle and/or sour cream and/or salsa.


ENCHILADA RING

2 C chopped cooked chicken
1 C shredded cheddar and Monetary jack cheese blended
1 can (about 4 oz) chopped green chilies, undrained
1/2 C mayo (I use reduced fat)
1 T pantry Southwestern Seasoning Mix (from Pampered Chef) (I have been using just regular taco seasoning packets)
2 plum tomatoes
1 lime
2/3 C finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerator crescent rolls
1 C salsa
1 C sour cream

1.  Preheat oven to 375 F
2.  Mix chicken, cheese, green chilies, mayo and seasoning mix.
3.  Slice tomato and lime into slices.  Need to keep some for later for garnish.  Add chopped tomato and lime juices to mixture.
4.  Put crushed chips on top of the crescent rolls as you roll them.
5.  Put mixture on the crescent rolls and roll up.  Cook for about 25 minutes