One Dish Mexican Chicken

5 to 6 chicken breasts
1 large bag tortilla chips
1 (4 ounce) can green chiles
1 can chicken and rice soup, undiluted
1 can cream of chicken soup, undiluted
1 (8 ounce) container sour cream
3/4 pound shredded Cheddar cheese
1 head lettuce
2 tomatoes
Black olives
1/4 pound Cheddar cheese
1 (8 ounce) jar picanté sauce

Boil and bone chicken breasts. Chop into bite-size pieces. Crush 3/4 bag of tortilla chips and place in bottom of 13 x 9-inch casserole dish. Mix green chiles, soups, sour cream, and 1/2 to 3/4 pound of shredded cheese with chicken. Top with remaining crushed tortilla chips and bake at 350 degrees F for 30 minutes.

Chop lettuce, tomatoes, and black olives and place on top of tortilla chips. Sprinkle remaining cheese and can of picanté sauce over all.

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