Chicken Enchilada Ring

2 C. coarsely chopped cooked chicken (about 12 oz.)
¼ C. chopped pitted ripe olives
1 C. (4 oz) shredded cheddar & Monterey Jack cheese blend
1 can (4 oz.) chopped green chilies, undrained
½ C mayonnaise
1 TBS. Southwestern seasoning mix
2 plum tomatoes
1 lime
2/3 C. finely crushed corn tortilla chips, divided
2 pkgs. (8 oz. each) refrigerated crescent rolls
1 C. salsa
1 C. sour cream

Preheat oven to 375 degrees. Chop chicken and olives. Add cheese, green chilies, mayonnaise and seasoning mix. Seed and chop 1 tomato. Slice lime in half. 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 2 TBS. crushed chips; add remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over cutting board. Unroll crescent dough. Separate dough into triangles. Arrange triangles, chip side down in a circle with wide ends overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in center.) Scoop chicken mixture evenly on wide part of triangles. Fold tips of triangles over the chicken mixture and tuck underneath wide part of triangles, forming a wreath. Bake at 350 for 20-22 minutes.

For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring. Cut and serve with salsa and sour cream.