Chicken Enchilada Ring - cooking recipe

Ingredients

2 c. chicken
1 can (4 oz.) shopped pitted black olives
1 c. shredded monterey jack/cheddar cheese blend
1 can (4 oz.) chopped green chilies, undrained
1/2 c. mayonnaise
1 Tbsp. McCormack fajita seasoning (southwest flavor)
2/3 c. finely crushed corn tortilla chips
2 pkg. (8 oz.) refrigerated crescent rolls

Preparation

Saute 2 cups chicken till cooked through. Preheat oven to 375 degrees. Coarsely chop chicken with food chopper, place in large mixing bowl. Add cheese, green chilies, mayonnaise and seasoning mix. Add crushed chips to chicken mixture and mix well. Unroll crescent dough. Separate into triangles. Arrange triangles in a circle on baking stone, pizza pan or large air bake pan with wide ends overlapping in the center and points towards the center. 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 off ring. Filling will not be completely covered. Bake 20 to 20 minutes or until brown. Serve with sour cream and salsa.