Chicken Enchilada Ring

2 c. cooked chicken (chopped or shredded)

¼ c. pitted olives chopped

4 oz.  Montery Jack cheese, shredded

1 c. green chilies, chopped

½ c. light mayonnaise

1 T. taco seasoning

2 tomatoes, chopped

1 lime

2/3 c. finely crushed corn tortilla chips

2 pkgs cresant rolls

1 c. salsa

1c. sour cream

Mix first  seven ingredients together.  Squeeze half of lime into mixture.  Set aside.  Spread 2 T. crushed chips on baking stone.  Mix rest of chips into mixture.  Place cresant rolls onto round baking stone with straight edge in the middle and point falling off edge, (looking like a sun) overlapping so that you use all 16 rolls.  Spread mixture over ring.  Pull tips of rolls up and tuck under center of ring.  Bake at 375 degrees for 20-25 minutes or until golden brown.