Instructions

• Preheat oven to 375°F and set a baking sheet nearby.
• If the cream cheese is firm, let it sit at room temperature about 15–20 minutes to soften.
• In a large bowl, beat the 8 oz cream cheese, 1/2 cup mayonnaise, and the taco seasoning packet with an electric mixer until smooth.
• Stir in the 2 cups diced cooked chicken and the entire 4 oz can of green chiles (do not drain the liquid). If using, add the optional 2 Tbsp diced black olives and the juice of 1/2 lime; mix until combined.
• Unroll one can of refrigerated crescent rolls onto a clean work surface without separating into triangles. Press the seams together to form a single sheet and gently press or roll the dough to an approximately 9 x 12-inch rectangle.
• Spread half of the chicken mixture evenly over the dough, pressing the filling to the edges.
• Starting on a long side, roll the dough up tightly into a log and pinch the seam to seal. Using a sharp knife, slice the log into 3/4-inch-thick pinwheels. Place the pinwheels seam-side down on the baking sheet, spacing them about 1 inch apart.
• Repeat steps 5–7 with the second can of crescent rolls and the remaining chicken mixture.
• Bake at 375°F for 14–16 minutes, or until the crescent dough is golden brown. Let cool a few minutes, then serve warm with sour cream.