Ingredients:

1 or.... 4 - 6 2 cans or.... 1 can    and 1 can   1 can or.... 1 can    and 3 - 4 T 2 c 12oz or.... 1 pkg

chicken (2-3 pounds)   chicken breasts condensed cream of mushroom soup   condensed cream of mushroom   condensed cream of chicken soup (For less calories and fat, use the 98% fat-free soups, they work just fine.) (15 ounces) tomatoes with green chiles (if you like it hot) diced tomatoes   chopped jalepeno peppers (I use the canned) grated Cheddar cheese (you may used the reduced fat cheese, if you like) tortilla chips   (1 dozen) corn tortillas, torn into 2-inch pieces sliced black olives chopped tomato shredded lettuce

Procedure:

1.  Cook chicken until done.
2.  Discard skin and bone.
3.  Shred meat.
4.  In a large bowl, mix soup concentrates and tomatoes (and jalepenos, if you are using them)

5.  Preheat oven to 350ºF.
6.  In a buttered 13" x 9" x 2" baking dish, layer a third of tortilla chips (or corn tortillas), a third of the cooked chicken, a third of the cheese, and third of the soup mixture.
7.  Repeat layers, reserving a little cheese and crushed chips for the top.
8.  Bake for 1 hour until hot an bubbly.
9.  Serve, topped with olives, tomatoes, and lettuce.
10.  You may also top with a little chopped onion, if you like.

Yields: 6 servings.