Chicken Tostada Upside Down Bake

Okay I relaxed for a bit, but have still been trying new recipes.  Usually I try to type them up in the order I make them, but this one was so delicious that I just have to share it now.  I've made several variations on this theme  of chicken/mexican/corn/casserole/bakes.  To be perfectly honest, none of them have really been worth it for me.  This one, however...delicious.  I'm not sure if it's the addition of cilantro and ranch packets, or using diced tomatoes instead of the typical salsa...but this was surprisingly flavorful and I'll definitely be making it again. I mean, I'll have to rename it...because that's just too long of a name.  But the dish itself probably won't change.

Chicken Tostada Upside Down Bake

Ingredients

• 3 Tablespoons olive oil
• 1 medium onion
• 2 cloves fresh garlic
• 3-4 chicken breast (boneless & skinless), shredded
• 1 can diced tomatoes
• 1 can corn, drained
• 1 can black beans, drained
• 1 can black olives, drained
• 1 packet ranch dressing mix
• pinch of salt & pepper
• 1/2 cup fresh cilantro
• 1.5 tablespoons cumin
• 1 can crescent rolls
• 1 (more) tablespoon olive oil
• 1/4 garlic salt with parsley
• 1 cup shredded cheese
  

Directions

1. Preheat oven to 350.  Grease a 9x13 casserole dish.
2. Heat 2 tablespoons olive oil on stove.  Add onions & saute for 5 minutes before adding garlic for 1 additional minute.
3. Add chicken, tomatoes, corn, black beans, olives, ranch dressing mix, cumin, salt, & pepper.  Cook & stir for 5 minutes or until heated through.
4. Add cilantro.  
5. Pour mixture into baking dish.
6. Place crescent rolls over mixture, keeping as a sheet.  Brush with 1 tablespoon olive oil & season with garlic salt.
7. Bake for 20 minutes or until rolls begin to brown.
8. Add cheese and bake for an additional 15 minutes, or until cheese is melted and crust is cooked through. 

My Changes

• I didn't shred my chicken, just used filets and diced them.  I cooked them with garlic salt & pepper before starting.
• I only used 1/2 an onion.  I don't think a whole onion would be bad, but that was fine for us.
• I forgot to pick up olives at the grocery store...and I'm sure that will only add to the deliciousness.
• I didn't drain my chicken, just dumped it straight into the mixture.  At first this seemed a little too soupy for me, but my husband loved it and I think it made it warm up so much better the next day.  
• I didn't have garlic seasoning with parsley, so I just used regular garlic salt.
• I didn't have cumin, so I omitted it.
• I didn't have fresh cilantro (my grocery store has been out of it the past TWO times I shopped) so I used dried flakes...not sure how much, just a moderate sprinkle.  
• We served with sour cream, as suggested.