2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
2 sm cans sliced olives
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other
large pot over medium heat. Saute onions for 5 minutes then add in
garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn,
black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and
cook for 5 minutes, until heated through, then stir in cilantro. Pour
into a 9×13 inch baking dish that’s been sprayed with non stick cooking
spray. Place Crescent Roll sheet over top of chicken mixture, brush
lightly with olive oil and season with garlic salt. (If you are using
the regular crescent rolls, unroll then and press perforations together
with fingers then place over chicken). Bake for 20 minutes, until just
starting to brown. Top with cheese and bake for an additional 15-18
minutes or until cheese is melted and crescent dough is cooked through.
Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)
8 servings
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