0 2 pkgs corn totillas, torn into bite-sized pieces
2 small cans sliced black olives
1 can diced green chilies
1 small onion, diced
1 can diced tomatoes
2 cans enchilada sauce
10 oz. shredded sharp cheddar
2 cups cooked diced chicken and/or
2 cans black or kidney beans, drained

Reserve enough cheese to cover top of casserole. Mix all other ingredients together well, pour into casserole dish and top with cheese. You can freeze at this point. Bake at 350 for 45 minutes.