Southwest Chicken

My husbands' recipe--he picked this up while living in New Mexico years ago. We have tried it numerous ways, swapping the tortillas for different flavors of Doritos. I serve this with beans and a salad.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  chicken breasts
• 1 (12 ounce) package  soft tortillas
• 1 (3 7/8ounce) can black olives
• 8  ounces sour cream
• 2  cups  shredded Velveeta cheese
• 1 (4 ounce) can green chilies, chopped
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (6 ounce) can white shoepeg corn
• 1⁄4 onion, chopped
• 1  tablespoon  Tony Chachere's Seasoning

Directions

1. Cut chicken into bite sized chunks, sauté onion spice and chicken for 5 minutes.
2. Add corn and soup and heat through till smooth and bubbly, remove from heat and set aside.
3. Line a 9x13 pan with tortillas, usually takes two.
4. Cover with one cup of sauce and sprinkle with 1/4 of cheese.
5. Repeat this step to make three layers.
6. Top the last layer of tortillas with remaining cheese.
7. Bake at 325 degrees for 10-15 minutes, letting cheese melt.
8. Let stand for 5 minutes.
9. Garnish with black olives and sour cream.