Southwest Chicken

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

1. Cut chicken into bite sized chunks, saute 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.

chicken breasts, tortillas, black olives, sour cream, velveeta cheese, green chilies, cream of mushroom soup, white shoepeg corn, onion, chachere

Taken from www.food.com/recipe/southwest-chicken-238196 (may not work)