2 cans cream of chicken soup
2 cans cream of mushroom soup
1 lb. tortilla chips
4-8 oz. diced green chilies 20 oz.
(about 3 cups) boned cooked chicken
16 oz. ripe olives
2 large onions, diced
1 lb. cheddar cheese, sliced or shredded
Blend soup. In 13X9 baking pan, layer chips, chilies, chicken, olives and onion. Cover with half soup mix. Repeat. Cover with cheese. Bake 350* for 45 minutes. Serve with sour cream and salsa. Makes 12 servings.