Oven 375º
2 packages refrigerated crescent rolls
2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
1 4-oz. can chopped green chilies
1 cup mayonnaise
1 tablespoon taco seasoning
¼ cup olives, chopped
1 Roma tomato, chopped
1 tablespoon lime juice
¼ cup tortilla chips, crushed
Take rolls out of packages and unroll, but do not separate into triangles. Place four sections of dough rectangles on a cookie sheet right next to each other. Use a roller to connect dough sides together.
Combine everything and put into braid. Place ingredients down the middle of the dough. Take a knife and cut slits about 1½ inches apart starting in the middle and moving out to the sides. Starting at one end pull a strip of dough over the ingredients to the opposite side. Pull a strip from the alternating side and cross over strip of dough that is already there. Finish doing this with the rest of the dough to crate a braid effect. Bake at 375º for 25 to 30 minutes.
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