Chicken Enchilada Ring

2 cups coarsely chopped cooked chicken about 12 ounces
1/4 cup chopped ripe olives
1 cup shredded cheddar/monterey jack cheese
1 can (4 oz,) chopped green chilies undrained
1/2 cup mayonaise
1 Tblsp. pantry southwestern seasoning mix
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 packages (8 oz. ea.) crescent rolls
1 cup salsa
1 cup lite sour cream

chop chicken, olives and place in a bowl, then add cheese, green chilies, mayonnaise and seasoning mix.
seed and chop 1 tomato. Slice lime in half. Using juicer, juice one half of lime to measure 1 tsp. juice. Reserve remaining lime for garnish.
Add chopped tomato and lime juice to chicken mixture. Reserve Tblps. crushed chips, add remaining chips to chicken mixtureand mix well.
Sprinkle reserved chips over flat side of lared grooved cutting board. Unroll crescent dough. Place dough sticky side down onto crushed chips, press down slightly so chips adheree to dough . Separate dough into triangles. Arrange triangles, chip side down in a circle on a round stone or pizza pan with points to the outside. Scoop chicken mixture on the wides end of each triangle. Bring points of triangle up and tuck under wide ends of dough. Bake 20- 25 minutes at 375 degrees For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices cut in half. arrange between openings of ring. Serve with salsa and sour cream

Number of Servings: 16

Recipe submitted by SparkPeople user DONNARR.