8 oz. tortilla chips, crushed
2 lb. chicken breasts, cubed
1 sm. onion, diced
1 clove garlic, minced
2 tbsp. oil
2 (15 oz.) cans tomato sauce
1 (17 oz.) can whole kernel corn
2 (15 1/2 oz.) red kidney beans
1 c. sliced ripe and green olives
3 tbsp. chili powder
1/4 tsp. red pepper
1 tsp. basil
1 tsp. chopped parsley
8 oz. Colby cheese
8 oz. Monterey Jack cheese

Line bottom of lasagna pan or two 13 x 9 x 2 inch pans with crushed chips. In large skillet over medium heat saute chicken, onion and garlic in oil until chicken is lightly cooked. Drain and rinse corn and beans and add with tomato sauce and spices to meat mixture until well blended. Pour over chips. Top with olives and cheese. Bake in 350 degree oven for 30 minutes or until heated through and the cheese melts.