4 oz. corn chips, slightly crushed
1 lb. boneless cooked, chicken, cubed or bite-sized (beef can be used)
1 tbsp. garlic powder
1 tbsp. onion powder
1 (15 oz.) can tomato sauce
1 (17 oz.) can whole kernel corn, drained and rinsed
1 (15 1/2 oz.) can red kidney beans, drained and rinsed
1/2 c. sliced ripe black olives
1/2 c. sliced green olives
3 tbsp. chili powder or to taste
1/4 tsp. crushed red pepper or to taste
1 tsp. black pepper or to taste
1 tbsp. basil, if desired
1 tbsp. chopped parsley, if desired
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese

Line bottom of 9x13x2 inch with chips, set aside. Preheat oven to 350 degrees. Simmer all else except cheese until blended, pour over chips. Top with cheeses. Bake 30 minutes or until cheese melts. Serves 6. Reheats nicely several times.

NOTE: You can reserve a bit of tomato sauce and some olives to trim the top, along with the cheeses.