6 boneless chicken breasts
1/4 c. butter
1 tsp. garlic salt
1/2 tsp. paprika
1/4 tsp. pepper
1 (6 to 8 oz.) pkg. tortilla chips (use no-salt preferably)
1 lg. can enchilada sauce
1 can mild, chopped green chilies
1/2 c. green onions, chopped
1 c. Cheddar cheese, shredded
1 can black olives, sliced

Arrange chicken breasts single layer in shallow pan. Season with garlic salt, pepper and paprika. Pour melted butter over. Bake 30 to 45 minutes uncovered at 375 degrees. Sprinkle tortilla chips over (crumbled) top. Add enchilada sauce. Top with chilies, onions, cheese and olives in this order. Bake 15 minutes at 375 degrees until cheese melts.

NOTE: Precooked, cut-up chicken without bones can be used in place of chicken breasts. Just top with layers.