1 (2 1/2 to 3 lb.) chicken
1 sm. can chopped green chilies
1 sm. can mushroom stems and pieces
1 sm. can chopped olives
1 sm. can enchilada sauce
1/2 c. salsa suprema
1 can cream of mushroom soup
16 oz. sour cream
12 oz. tortilla chips
1 lb. grated cheese (Cheddar, Monterey Jack)

Parboil chicken, bone and cut into pieces, set aside. Mix chilies, mushrooms and olives, set aside. Mix enchiladas and salsa; set aside. Mix soup and sour cream, set aside.

In a 3-quart casserole, layer ingredients in this order: chips, chilies mixture, sour cream mixture; cheese. Repeat layers, ending with cheese. Bake 40-60 minutes at 350 degrees.