1 c. sour cream
2/3 c. milk
1 egg, beaten
1 tsp. salt
1 tbsp. red chili powder (optional)
3 1/2 c. (14 oz.) shredded cheese
1 doz. corn tortillas (in strips)
1 (4 oz.) can diced green chili
1/4 c. minced onion
1 (2 oz.) can slice olives, drained
2 c. cooked chicken

Beat together sour cream, milk, egg, salt and chili powder. In 3-quart casserole layer 1/3 of the tortilla strips, 1 cup cheese and 1/3 of the chili, onion, olives and chicken. Repeat layers. Pour milk mixture over all. Cover and bake for 30 minutes at 325°F. Uncover and sprinkle with remaining 1/2 cup of cheese. Return to oven for 10 minutes.