Enchilada Ring

This is a great recipe I got from a Pampered Chef demonstration years ago. It is really easy and this time I mixed it up a bit. Whoa!

Here we go:

2 packages crescent rolls

4 chicken breasts, cooked and chopped or shredded

1 can cream of chicken soup

1 cup shredded cheese (or more if you like)

1 tsp. season salt

small can green chilies (optional)

Open both packages of crescent rolls (you should have 16 total), using a greased cookie sheet start by laying 4 rolls (I imagine a clock, lay them at 12, 3, 6 and 9) out. In between each of the rolls you will lay an additional 3 rolls over lapping slightly. When your done it should look like this. A big crescent roll sunshine. Press edges together in circle.

Next combine chicken, soup, cheese, and season salt. Mix well and spoon around circle.

Pick an end to start with and fold crescent rolls into circle pressing end into middle of circle.

Continue until all ends are folded over and your ring is complete.
Bake at 350 for 20-25 minutes until golden brown.
Serve with sour cream, lettuce and tomato if you like. This time I made it with just chicken, cheese, soup and bacon. Yum! It is really easy to add anything you want or leave out anything.