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1 large bag of Tostitos or other corn chips
Cooked chicken, cut into small pieces - about 3 cups
1 - 2 cans cream of mushroom soup
1 can enchilada sauce
1 can chopped, peeled green chilis
1 can chopped black olives
1/2  white onion, chopped & sautéed lightly in a little olive oil & cooled
1 c. sour cream or 1 small can of evaporated milk
2 c. grated cheese

Spray 9" x 13" inch baking dish with Pam. Put a layer of corn chips in the bottom of the pan, then all of the chicken pieces. Mix all remaining ingredients together in a large bowl and pour over the chicken (if mixture
seems too thick, add a little chicken broth or water before pouring into pan). Bake at 350 degrees for about 40 minutes. Serve with guacamole, sour cream, and extra chips.

Notes:
I used reduced-fat or fat-free products where available. Ground beef could be substituted for the chicken, if desired. All amounts are negotiable, because I just made up this recipe and did enough for two large casseroles and a smaller one, so I'm just guessing for one!

- 2003 Tour
First United Methodist Church
Oklahoma City, Oklahoma

11/13/04