INGREDIENTS

1. 1 fullboneless skinless chicken breast
2. 2tablespoonsoil
3. 1/2packagetaco seasoning mix
4. 1bag firmtortilla chips(Diane’s are good)
5. 2cansbean dip
6. 4cups shreddedcheddar cheeseor cheddar-monterey jack cheese
7. choppedblack olives (optional)
8. canned choppedgreen chilies (optional)
9. chopped tomatoes, etc. (optional)
10. salsa (optional)
11. sour cream (optional)

DIRECTIONS

1. Cut chicken up into 1/2″ cubes.
2. Heat oil in skillet over med.
3. heat and add chicken.
4. Pan fry until almost done and sprinkle taco seasoning mix, stirring to coat.
5. When done (no longer pink), set aside to cool slightly.
6. In a 13 x 9″ casserole arrange half the tortilla chips.
7. Spread with one can bean dip (fingers must be used for good spreading!) Sprinkle with half the cheese, half the cooked chicken and half the other desired toppings.
8. Repeat layers.
9. Bake on 325 until the cheese is melted on both layers.
10. Ovens vary so just keep watching them and check the under-layer.
11. Serve with salsa, sour cream, diced jalapeno’s, guacamole, whatever your heart desires.
12. *This is also good made with steak (1/4″ cubes) instead of chicken.