Try It Thursday! (On Friday-Ooops!)

Chicken Tostada Upside Down Bake

2 tbl extra virgin olive oil
1 med onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded lightly
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet
1 1/2 tbl ground cumin
1/2 cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls
1 tbl extra virgin olive oil
1/4 tsp garlic salt
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Heat oil in large pot over medium heat. Saute onions for 5 minutes then add in garlic' cook for an additional minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning and cumin. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9x13 inch baking dish that's been sprayed with non stick cooking spray. Place Crescent Rolls over top of chicken mixture, brush lightly with olive oil and season with garlic salt. Bake for 20 minutes, until just starting to brown. Top with cheese and bake for and additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool 10 minutes before serving.

Serve with shredded lettuce and sour cream if desired.