Tortilla chips (12 ounces) or enough to make a single layer on your sheet pan of choice.
Shredded cheese (8 ounces) Mexican-style.
1 can diced tomatoes, drained.
1 can chicken, drained.
1 can (7 ounces) diced green chilis, drained.
1 can (6 ounces) sliced black olives, drained.
1 can (15 ounces) black beans or pinto beans, drained.
1 can (11 ounces) whole kernel corn, drained.
Optional topping suggestions: sour cream, cilantro, hot sauce, shredded lettuce.
Pre-heat oven to 325 degrees F.
In a medium bowl, stir together the chicken, diced green chilis, diced tomatoes, and half (4 ounces) of the shredded cheese. Let stand 5 minutes.
Meanwhile, layer the tortilla chips on a large baking tray or 9X13 baking dish.
Place a hearty layer of the chicken mixture on the tortilla chips covering as many as possible.
Sprinkle layers of black beans, corn, and olives to your liking.
Top with remaining (4 ounces) shredded cheese.
Place in pre-heated 325 degree oven and bake for 15-20 minutes, or the cheese is melted and ingredients heated through.
Serve with your favorite additional toppings like finely shredded lettuce, sour cream, and cilantro.
