2 cans chicken
1/4 c. chopped green or black olives
1 c. shredded cheese and Colby cheese
1 (4 oz.) chopped green chilies (undrained)
1/2 c. mayonnaise
1 tsp. taco seasoning
2 plum tomatoes
1 lime
2/3 c. crushed tortilla chips, divided
2 (8 oz.) refrigerated crescent rolls

Preheat oven to 375°F. Chop chicken and olives. Add cheese, green chilies, mayonnaise and seasoning. Seed and chop 1 tomato. Slice lime in half. Juice 1/2 of lime to measure 1 teaspoon. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Keep 2 tablespoons of chips and add remaining chips to chicken mixture. Mix well. Sprinkle remaining chips on large round baking stone. Arrange crescent triangle in a circle with wide ends overlapping in center and points toward outside. Scoop chicken mixture onto widest end of triangle. Bring points of triangles up over filling and tuck under wide end. (Filling will not be completely covered.)

Bake 20 to 25 minutes or until golden brown. For garnish, cut remaining tomato in 8 wedges and cut lime into 4 slices. Cut in half. Arrange between opening. Serve with salsa and/or sour cream.