Chicken Enchilada Ring

Ingredients
2 cups chopped, cooked chicken (I use canned chicken for this)
1/4 cup sliced or chopped olives
1 cup shredded cheddar and Monterey Jack cheese
1 cup chopped green chilies, undrained
1/2 cup mayonnaise
1 Tb southwestern seasoning mix (you choose your favorite)
1 tomato, diced
1 lime
2/3 cup finely crushed corn tortilla chips
2 packages (8 oz. each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream

Instructions
Preheat oven to 375 degrees. Combine chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and diced tomato. Juice half of lime to measure 1 tsp juice and add to chicken mixture. Separate crescent rolls into triangles and press sticky side down in crushed chips. Arrange chip side down in a circle on round baking stone with wide ends overlapping in the center and point toward outside. Scoop chicken mixture evenly onto widest end of each triangle, bring point of triangle up over filling and tuck under wide end of dough at center of ring. Bake 20-25 minutes or until golden brown. Garnish with tomato, remaining half of lime. Serve with salsa and sour cream.

Source
Pampered Chef