TACO RING

INGREDIENTS
1 1/2 lb lean (90%) ground beef
1 pkg (1-1.25 ounces) taco seasoning mix
1 3/4 cups (7 ounces) shredded cheddar cheese, divided
2 pkg (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream

Preheat oven to 375°F. Cook ground beef in (10-in.) Skillet over medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Put in different bowl. Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4-in. from edge of baking stone. (Points w ill extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-in. opening.
Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling w ill show.) Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brow n. Serve with toppings.

Yield: 8 servings Nutrients per serving: Calories 400, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 30 g, Protein 16 g, Sodium 1100 mg, Fiber 1 g

Recipe from Pampered Chef

Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

Ingredients:
4-6 boneless, skinless chicken breasts (frozen works fine!)
1 packet taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 small onion, chopped
1 (4 oz) can green chilis
1 teaspoon lime juice
1/4 cup water
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite)
1 can enchilada sauce (you can use red or green)
green onions, chopped
olives, sliced
tortillas (I usually get about 12 good-sized enchiladas)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9×13 pan (or two 9×9″ pans).
Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.

This recipe is also from sixsisters. :D