Chicken Enchilada Ring

Preheat oven to 375ºF.

Drain the chicken. Measure all the ingredients (except the tortilla chips and dough) and put in a medium bowl.

Now for the fun part. Place some tortilla chips in a resealable plastic bag and roll the day’s aggressions out on them with a rolling pin. You will need 1 cup total crushed chips.

Add 3/4 cup crushed chips to the mixture and reserve the rest. Mix until well combined. Set aside.

On a round baking stone or a large baking sheet lined with parchment, pour the remaining crushed chips in a circle with about a 6″ opening in the center. Arrange triangles of crescent dough in a circle on top of the crushed chips with wide ends of triangles overlapping in the center and points toward the outside. There should be a 6″ circle in the center of the baking stone.

Using a large scoop or spoon, fill the ring right next to the inside edge all the way around, evenly. Fold all the crescent pieces up and over the filling, and tuck under the inside edge. Press any remaining chips into the top of the crescents.

Bake for 20-25 minutes or until golden brown. Great served with sour cream, salsa, and guacamole.

Serves 8. Enjoy!

Note: recipe may be easily halved to serve fewer people.