Chicken Tostada Upside Down Bake

Found online somewhere

• 2 Tbs olive oil
• 1 medium onion, finely chopped
• 2 cloves fresh garlic, minced
• 4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
• 1 can diced tomatoes, fire roasted is great with this recipe
• 1 can corn, drained
• 1 can black beans, drained
• 1 can black olives, chopped
• 1 packet ranch dressing seasoning packet
• 1 1/2 Tbs ground cumin
• pinch of salt and pepper
• 1/2 c fresh chopped cilantro
• 1 can Pillsbury Crescent Rolls, in the sheet form if possible
• 1 Tbs olive oil
• 1/4 tsp garlic salt w/ parsley
• 1 c shredded cheddar cheese

Heat oil in pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes until heated through, then stir in cilantro. Pour into 9x13 inch sprayed pan. Place crescent roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll and press perforations together with finger then place over chicken). Bake for 20 minutes at 350 degrees. Top with cheese and bake for an additional 15-18 min or until cheese is melted and dough is cooked through. Remove and let cool for 10 minutes before serving. Serve with shredded lettuce and sour cream if desired.