2 (16 oz.) cans tomato sauce
1 (16 oz.) can mild enchilada sauce
1 (16 oz.) can chili beans
1 med. can sliced olives
1/2 bunch green onions, chopped
1 c. sour cream
1/2 c. each Cheddar & Jack, grated
1 doz. corn tortillas, cut to 1" squares
2 c. chicken broth used as necessary for thinning

Garnish with sour cream, cilantro and avocado slices.

Simmer first 5 ingredients together for 1 hour, to blend flavors. Add next 4 ingredients with the water. Heat thoroughly, but avoid boiling. Serve with warm tortillas and fresh melon. Serves 4-6 and may be frozen.