Chicken Enchilada Ring - Candace Slater

Chicken Enchilada Ring

2 cups chopped cooked chicken (I used 2 chicken breasts)
¼ cup chopped olives
1 cup shredded cheddar & monterey jack cheese
1 can (4oz) chopped green chilies (do not drain)
½ cup mayo
1 Tbsp taco seasoning
1 plum tomato (I used roma)
1 lime (1 tsp juice)
crushed tortilla chips
2 packages (8oz each) crescent rolls
salsa & sour cream

1-Preheat oven to 375. Chop chicken and olives and place in bowl. Add cheese, green chilies, mayo and seasoning.
2-Seed and chop tomato. Add tomato and lime juice and 2 Tbsp crushed tortilla chips and mix well.
3-Sprinkle crushed chips on cutting board (a cookie sheet or counter top works fine too). Press crescent roll into crushed chips and arrange triangles, chip side down in a circle on round pizza stone (I just used a round cookie sheet) with wide ends overlapping in the center and points toward the outside. Scoop chicken mixture onto the widest end of each triangle. Bring points of triangles up over filling and tuck under.
Bake 20-25 minutes or until golden brown. 
5-Serve with salsa and sour cream.