Chicken enchilada ring

1. Preheat oven to 375. 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 tsp. juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 Tbsp. crushed chips; add remaining chips to chicken mixture and mix well. Sprinkle reserved crushed chips over flat side of large cutting board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on round pan with wide ends overlapping in the center and points toward outside. (There should be a 5 inch diameter opening in center.) Using med. 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 to 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.