Southwestern Chicken Crescent Roll Bake

Comfort food with a Southwestern twist!

Ingredients:

1 (12.5 ounce) can chunk chicken breast with rib meat (or 1 1/2 cups finely chopped or shredded cooked chicken breast)*

1/2 cup (2 ounces) cheddar cheese

1/2 cup (2 ounces) jack or mozarella cheese

1 (4 ounce) can diced green chiles, drained

1/2 cup mayonnaise

1 envelope taco seasonng mix (or, homemade mix)**

2 Roma tomatoes

1 lime

2/3 cup finely crushed tortilla chips

2 (8 ounce) packages refrigerated crescent roll dough

Optional Garnishes:

salsa

guacamole

sour cream

Method:

Preheat oven to 375*.  Set out a large pizza stone or large baking sheet. (If using a baking sheet, line with parchment paper.

Chop or shred the chicken and add to a mixing bowl. Add the cheeses, chiles and mayonnaise and taco seasoning. Stir to mix.

Cut one of the tomatoes in half. Scoop out the seeds and discard. Dice the remaining tomato and add to the mixing bowl. Cut the lime in half. Juice half of the lime. Add one teaspoon of lime huice to the mixing bowl.

Set aside 2 tablespoons of the crushed tortilla chips. Add the remaining chips to the mixing bowl.  Stir until all of the ingredients are well mixed. Set aside.

Sprinkle the 2 tablespoons on chips on a large cutting board or waxed paper lined countertop. Open and unroll the packages of dough. Lay the rectangles of dough on top of the crushed chips, pressing the dough lightly into the chips. (You want the chips to stick to the dough.)

Separate the dough into triangles. Arrange the triangles, chips side down, in a circle on the pizza stone or baking sheet. The large sides of the triangles should overlap forming a 5 inch diameter circle in the center of the stone with the points facing the outer edge of the stone.

Scoop or form the chicken filling in a ring on the widest end of each triangle. Fold the points over the filling and tuck under the wide ends of the dough in the center of the ring. (The filling will not be completely covered.)

Bake for about 23 minutes or until the crust is golden brown. While the ring is baking, slice the remaining tomato into 8 wedges. Cut the remaining lime into 4 slices. Cut the slices in half.

After the ring has finished baking, arrange the tomato wedges and lime slices alternately in the openings in between the crescent roll crust. If desired, garnish or serve with salsa, quacamole and/or sour cream. Makes 8 servings.

*I used canned chicken, because I had a can in my pantry that I wanted to use.

**I make my own chemical free taco seasoning. Here is the link to the super simple mix: 

https://carriekitchencreations.blogspot.com/2016/03/homemade-taco-seasoning.html

Note: My husband was very skeptical and actually looked sad when I placed this plate in front of him 😞 but, after he tasted the meal, he enjoyed it! He even asked to have it for dinner again the next night. 😁