What's for Dinner...WEDNESDAY!

I'm not sure how yesterday snuck past me without posting this.  Got a little crrrrrrrazy!!  

Chicken Enchilada Ring

2 cups chopped cooked chicken

1/4 cup chopped black olives

 1 cup shredded cheddar and Monterey Jack cheese

 1 can (4oz) chopped green chilies, undrained

 1/2 cup mayo

 1 tbls chili powder

 2 plum tomatoes

 1 lime

 2/3 cup finely crushed corn tortilla chips, divided

 2 pkgs refrigerated crescent rolls

 1 cup salsa

 1 cup sour cream

 

1. Preheat oven to 375. Chop chicken and olives; place in bowl.  Add cheese,

 green chilies, mayo, and chili powder.

 2. Seed and chop one 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.

 3. Reserve 2 tbls. crushed chips; add remaining chips to chicken mixture and

 mix well.

 4. Sprinkle reserved crushed chips over flat surface.  Unroll crescent roll

 dough. Place dough sticky side down onto crushed chips; press lightly so

 chips adhere to dough.  Separate dough into triangles.  Arrange triangles,

 chip side down, in a circle on round stone with wide ends overlapping in the

 center and points toward outside. (There should be a 5-inch diameter

 opening in center.)  Using medium scoop, scoop chicken mixture evenly onto

 widest end of each triangle.  Bring points of triangles up over filling and

 tuck under wide ends of dough at center of ring.  (Filling will not be

 completely covered.)  Bake 20-25 min. or until golden brown.

 5. For garnish, cut remaining tomato into 8 wedges.   Cut remaining half of

 lime int 4 slices; cut in half.  Arrange between openings of ring.  Serve

 with salsa and sour cream.