½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
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