Chicken Enchilada 
Mexican Casserole

3 lbs chicken 
1 can cream of mushroom soup 
1 can cream of chicken soup
4 oz can chopped green chili peppers, sweet or mild
1 small can (4-1/4 oz) diced black olives (optional) 
3 tablespoons chili powder
1 whole onion diced
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1/8 teaspoon garlic powder
1 cup chicken broth (if too dry add more chicken broth)
4 cups Fritos (corn chips)
8 oz grated mild cheddar cheese

Cook, then (Cook a whole chicken in the crock-pot)
Save 1 or 2 cups of the broth. 
Heat and combine soups, broth, green chills, olives, spices, and Tabasco, then divide into 2 portions.
Cover bottom of baking dish/pan with 2 cups Fritos (corn chips).
Spread 1/2 cooked chicken on top, then half the sauce, half the onion, and half the cheese.
Repeat another layer ending with the cheese.
Bake at 350-F degrees for 30 minutes.
Serve with sour cream or picante sauce.

6 to 8 servings