Tuesday, February 7, 2012

Mexican Chicken Ring

I found this on Pinterest...and we had it tonight.  It didn't take too long to put it all together.  My family doesn't like chunky tomatoes/onions/peppers, so I blended the Rotel.  I figure you can use salsa just as easily with a very similar flavor result. 

It was FABULOUS.  My kids ate it down, without complaint--a true sign of a successful dinner!

3 cooked & shredded chicken breasts (canned or your own)
2 cups grated Cheddar/Jack cheese plus some for sprinkling on top
¾ can of Rotel & all of the juice or ¾ cup salsa
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls (I use the low-fat)
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top

1.  Combine chicken, Rotel/salsa, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.
2. Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside.
3.  Spread chicken mixture evenly into the center of the ring. Fold the points of the crescents in and over.
4.  Sprinkle with remaining cheese and crushed tortilla chips and bake at 375 for 20 minutes.

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