Chicken Enchilada Ring - Easy Weeknight Meal

Chicken Enchilada Ring

2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives (use small can)
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
1 plum tomatoe
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa (optional)
1 cup sour cream (optional)
Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Add chopped tomato and lime juice to chicken mixture. Add crushed chips to chicken mixture. Mix well. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangle in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center. Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle. Bake 20-25 minutes or until golden brown. Serve with salsa and sour cream.