Enchilada Ring

This dish is by far one of my favorites & it’s SO easy! Everyone I have ever made this for loves it! I hope you all will love it, too.

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Ingredients:

~2 cups cooked meat **in this photo it is ground turkey, but I have used chicken & ground beef as well. I use 1 lb. of meat regardless of which kind you choose. If you choose chicken, I use chicken breasts and place it in a chopper after it’s cooked**

~1 cup shredded cheese ** I use a Mexican blend, but cheddar & Monterey Jack is great, too!

~1 can green chilies

~1/2 cup mayonnaise

~1 Tbsp. South West Seasoning mix **I use Emerils Southwest Seasoning. You can find it here: Emeril’s Seasoning Blend, Southwest, 3.15 Ounce

~2 plum tomatoes ** I substituted mini bell peppers instead**

~1 lime & 1 clove garlic

~2/3 cup crushed tortilla chips **I used blue corn, but yellow & white corn are great, too.

~ 2 packages of crescent rolls

~pizza stone for baking

How to make: Preheat oven to 375 degrees. Mix all above ingredients together in one big bowl. **note meat should be cooked**

Unwrap crescent rolls from package and place around pizza stone in circular shape **reference picture below**

Using a scooper, place one scoop of enchilada mix on each crescent roll piece **picture below**

Wrap ends of crescent rolls over the enchilada mix and place in oven for 20-25 minutes. I always set a timer for 10 minutes and then spray the top of the crescent rolls with an avocado oil spray (any oil that is meant for high heat) so that the crescent rolls don’t get too burnt on top.

Serve immediately with salsa & sour cream 🙂

Drop me a comment if you have any questions. I would love to see your guys’ pictures of this, too! Hope you enjoy it as much as we do!

Much love, Kiersten