Holiday Chicken Wreath (Taco/Mexican)

This Mexican appetizer has a way of disappearing! I brought it to a family gathering, and by the end of the night the platter was empty. It’s simple and delicious.  It works just as well as a main dish if you want something easy and satisfying.  It’s the kind of recipe that brings people back for seconds—and then asks for the recipe.

*The cheese measurements are not exact in this recipe...."measure with your heart".  If you have at least 5 cups of cheese total, you should be o.k.

Filling:

4 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breasts work well)

1 - 4oz can green chilis, drained

1/4 cup sour cream

1/4 cup mayonnaise

3 1/2 TBS taco seasoning (about 1 packet of seasoning) (season for your taste)

6 oz (about 1 1/2 cups) Mexican blend cheese, shredded

__________

2 cans Crescent roll dough

2 to 3 TBS melted butter

1/4 cup crushed Nacho Cheese Doritos

1/2 cup to 1 cup cheese, shredded

Garnish:

diced tomatoes

sour cream

shredded cheese

salsa

Pre-heat oven to 350 F degrees.

In a bowl, mix chicken, chilies, sour cream, mayonnaise, taco seasoning and cheese.  Set aside. If the mixture seems too dry, you may add a little more sour cream and/or mayonnaise.

On a pizza pan, or a baking stone, place your crescent rolls wide side to the center, narrow to the edge of the pan. Leave an opening to create a wreath. Place the 1st can of crescents all the way around the pan. Press down center all the way around. Take the 2nd can of crescents and place them between each of the other crescents that are on the pan, going all around the pan. Place the chicken mixture on top of the dough all the way around the inner portion of the wreath.

Sprinkle well with cheese...about another 1/2 cup or more of cheese.  Then take the tips of the crescents, wrap over chicken and tuck under the inside. 

Brush wreath all over with melted butter. Sprinkle crushed Doritos over the buttered wreath.  Top with an extra sprinkling of cheese.   

Bake at 350 degrees for 25 to 30 minutes or until golden brown.  

Slice and serve.  Top each piece with a sprinkling of tomatoes, a spoonful of salsa, a dollop of sour cream and extra cheese.  Enjoy!

Source: Farm Cooking with Nan

Todd