12 corn tortillas cut into strips
1 1/2 c. mild green chili salsa
1 (2.2 oz.) can sliced ripe olives (drained)
1 (15 oz.) can chili (no beans)
2 c. each of: shredded cheddar cheese and Monterey Jack cheese
Sour cream
Green onions

Combine tortillas and salsa in small bowl; let stand 10 minutes. In a 2 quart shallow baking pan, layer 1/3 of tortilla mixture, 1/3 chili mixture, 1/3 olives and 1/3 cheese mixture. Repeat 2 more times using remaining ingredients. Bake at 350 degrees for 40 minutes. Serve with sour cream and green onions.