We all know my love for pinterest here lately and I saw this technique there. Anyone dislike having to shred chicken as much as a I do? I have shredded chicken with my hands and with forks and I hate both ways. This time I threw the warm chicken in my kitchen aid mixer with the paddle attachment and set it on low speed. I'll be darned if that mixer didn't shred my chicken perfectly, it even mixed in all of the added ingredients! I will never shred chicken by hand again, never I say!!
Chicken Taco Ring~
2-3 lg. chicken breasts, cooked and shredded
1 8oz. block of cream cheese, softened
1 14.5 oz. can of Red Gold petite diced tomatoes with green chilies, drained
1/2 sm. onion, finely diced
1/2 tsp. black pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
2 cans crescent rolls
1 cup shredded mild cheddar cheese
1.) Preheat your oven to 350 degree Fahrenheit. In a mixing bowl combine shredded chicken, cream cheese, drained tomatoes and chilies, onion, and seasonings. Set aside.
2.) On a round pizza pan lay out your crescent rolls. You will lay the wider portion of the roll in the middle of the pan, with the narrow section pointing outward. You will end up with what will look like a sun. Make sure the wider portions overlap each other a little bit and press them together.
3.) Spread chicken mixture on wider section of crescent rolls. Sprinkle the top of chicken with your shredded cheese.
4.) Taking the narrow portion of your crescent roll, lay over the top of your chicken and cheese.
5.) Bake for 17 to 20 minutes or until your crescent roll is golden brown.