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Chicken Enchilada Ring

2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives(optional)
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped
green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix(or taco type seasoning)
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips,
divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream

Preheat oven to 375° F.

Mix chopped chicken, olives, cheese, green chilies, mayonnaise
and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice
one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish.
Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips
and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large
cutting board. Place dough onto chips and press down so chips adhere to dough.

Separate dough into triangles. Arrange triangles, chip side
down, in a circle on a 13″ baking stone. Wide ends should overlap in the center
and points should be toward the outside. There should be a 5″ diameter opening
in the center.

Scoop chicken mixture onto the wide ends of the triangles.
Bring points of the triangles up over filling and tuck under wide ends. Do not
cover filling completely. It should show in between each triangle.

Bake 20-25 minutes or until golden brown.

For garnish, cut remaining tomato into 8 wedges. Cut remaining
half of lime into 4 slices, cut in half. Arrange between openings of ring where
filling is showing. Serve with salsa and sour cream.

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