12 Nov Chicken Enchilada Ring

*Submitted by Susan Boyd

Ingredients

• 2 cups  chopped chicken (have chicken boiled, it takes 3-4 breast)
• 2 ounces Boscoli Jalapeno Olive Salad (drained and chopped)
• 2 cups Shredded cheddar & monterrey jack cheese blend
• 1 can rotel tomatoes (drained)
• ½ cup mayo
• ½ tsp. lime
• 2 garlic cloves
• 2 packages (8 ounce each) Refrigerated Crescent Rolls
• 1 green Bell pepper (optional)
• Sour cream picante

Directions

Preheat oven to 375. Fold chopped chicken and chopped olives together in a medium bowl. Add cheese, rotel, lime, mayo, and garlic. Lay out crescent rolls onto to large round stone or pizza pan to make a ring. Place chicken filling on the crescent rolls in a wreath form. Close up ring by pulling edges over the chicken mixture. Seal edges together by pressing with fingers. Bake for 20-25 minutes. While baking hollow out the green bell pepper. Spoon in sour cream and place in center of ring to serve. Can be served with picante on the side as well.