Mexican Chicken

Mexican Chicken

2 pounds boneless chicken, cooked

Ground red cayenne pepper

Garlic salt

1 tablespoon olive oil

1 onion, chopped

1 (10 ounce) can Rotel tomatoes

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of chicken soup

1 (4.5 ounce) can chopped green chiles

1 (2 1/4 ounce) can sliced ripe olives, drained

1 pound Velveeta cheese, cubed

1 (13 ounce) bag tortilla chips

Preheat oven to 300 degrees F. Prepare a 9 x 13-inch baking dish by spraying with nonstick cooking spray. Chop or shred cooked chicken and place in the prepared baking dish. Sprinkle with red pepper and garlic salt.

In a large skillet, heat the olive oil and saute the onion until tender. Add the Rotel, mushroom soup, chicken soup, chiles, olives, and Velveeta cheese. Stir together over low heat until cheese is melted.

Place a layer of tortilla chips over the chicken in the baking dish, then pour the cheese mixture over the chips; mix slightly. Top with another layer of tortilla chips (you will not need the whole bag of chips). Cover with foil and bake for 30 minutes in the preheated oven. Remove foil and bake an additional 10 minutes.