4 oz. tortilla chips
1 lb. boneless chicken (in 1 inch cubes)
1 sm. onion, diced
1 clove garlic, minced
2 tbsp. oil
1 (15 oz.) can tomato sauce
1 (17 oz.) can corn, drained
1 (15 1/2 oz.) can kidney beans, drained
1/2 c. each sliced ripe and green olives
3 tbsp. chili powder
1/4 tsp. crushed red pepper
1 tsp. black pepper
1 tbsp. each basil and parsley
1 c. each shredded Monterey Jack and Cheddar cheese

Line bottom of 13x9x2 baking pan with chips; crush slightly and set aside. In large skillet over medium heat saute chicken, onion, and garlic in oil until chicken is opaque. Stir in remaining ingredients except cheese until well blended. Pour over chips; top with cheeses.