Chicken Enchilada Ring

2 C. coarsely chopped chicken                                  

¼ C. chopped olives                                                 

1 C. Shredded Monterey Jack cheese   blend          

1 can (4 oz.) chopped green chilies, undrained           

2/3 C. finely crushed corn tortillas
1 TBS. Southwestern Seasoning (if you can't find a southwestern seasoning you can use taco seasoning instead)
2 Plum Tomatoes
1 Lime
½ C. Mayonnaise  
2 packages crescent rolls

If you have a favorite way to cook your chicken, anything will work.  But, my mom cooked her chicken like this for soups and different recipes and I love it because it is so moist and shreds really easy.  In a small saucepan place two chicken breast and cover with water.  Bring to a boil.  With a spoon skim off the white foam from the water.  Once the water is clear add 1 TBS of chicken bouillon, 1 TBS of beef bouillon and 1 TBS of dried onions.  Cover and simmer on low for about one hour.  Your chicken will be nicely flavored and super moist!

Pre-heat oven to 375 degrees. Chop chicken and olives; place in bowl.  Add cheese, green chilies, mayonnaise and seasoning mix.  Seed and chop 1 tomato. Slice lime in half.  Using juicer, juice one half of lime to measure 1 teaspoon juice.  Reserve remaining lime for garnish.  Add tomato and lime juice to mixture.  Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture.  Sprinkle reserved crushed chips over the round cooking stone. Arrange dough over the chips.  Separate triangles.  Arrange in a circle with wide ends overlapping in the center and points toward outside. 

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. 

Bake 20-25 minutes or until golden brown. 

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