3 c. Romaine lettuce, shredded
3 lb. broiler-fryer chicken, cooked & chopped, with taco sauce to taste
1 can chopped green chilies & liquid
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. garlic powder
1 (16 oz.) can kidney beans, drained
1 c. (4 oz.) Monterey Jack cheese, shredded
1 lg. tomato, chopped
1/3 c. ripe olives, sliced
1/2 c. dairy sour cream
3 tbsp. taco sauce
8 to 10 tostado shells

Place lettuce in 2 1/2-quart straight-sided glass bowl. Combine chicken with chilies and liquid, cumin, chili powder, salt and garlic powder. Spoon over lettuce layers. Top with a layer of beans, then cheese. Combine tomato and olives; spoon around edge of bowl and in a 2-inch band. Combine sour cream and taco sauce; fill center. Cover bowl with plastic wrap, stretching to fit. Refrigerate several hours or overnight. For each serving, spoon out some of each layer onto heated tostado shells. Makes 4 to 5 servings.