Chicken Enchilada Ring

another great recipe from Kelly Stamps!

Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
1 roll of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1.Cook chop chicken, then add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tbsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Kelly Stamp's Chicken Spinach Artichoke Squares

I just tried this recipe last night and ohmigosh...it's yummy. Even to Jeff who does not like spinach or artichoke!


Ingredients:
2 chicken breasts cut in strips
Pkg of frozen spinach
1 can of drained artichoke hearts
8 oz sour cream
Parmesan cheese
Garlic salt (to taste)
1 can of crescent rolls

Heat olive oil in a skillet and cook chicken strips 5-7 minutes on each side or until done. Add in frozen spinach and artichokes and cook together 7-10 minutes. Add in sour cream, parmesan cheese (as much or little as you want), and garlic salt.
Heat oven to 350 degrees and open up crescent rolls. Put a small amount of mixture on each roll and fold up. Sprinkle with Parmesan cheese and cook 10-12 minutes.