User_Name:       Margaret Shauers
Recipe_Name:     Fiesta Chicken Bake
Recipe_Category: Main Dish
Date:            Tuesday, May 17, 2005
Time:            01:54 PM

Recipe_body:

Your brother wanted this one here, Dorothy!

5 boneless chicken breasts, cooked - See Chicken cooking directions below
2 ten-ounce cans condensed cream of celery soup, undiluted
1 four-ounce can of diced green chilis or 4 ounces of chopped pickled jalapenos (choose the heat degree your family likes)
1 large onion, chopped
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1-1/2 to 2 tablespoons ground cumin
8 ounces sour cream
1 thirteen-ounce bag of bite-size tortilla chips
1 5.75-ounce can black pitted olives, sliced

Chicken cooking directions:

Layer chicken breasts in a 9x11" baking pan coated with cooking spray. 
Drizzle sherry on top; add a bit of water and grind on black pepper. 
Cover with foil and bake at 350 degrees for about 30 minutes or until just done. 
Cool and cut into cubes. 

Directions:

Preheat the oven to 350 degrees.  Spray a 9x13 baking pan with cooking spray, covering all edges.  Cut the cooked chicken into cubes.  Save 1/4 bag of the tortilla chips.  Mix the rest in with the other ingredients.  Spread this mixture into the greased baking pan.  Crumble the rest of the tortilla chips and layer them on top.  Bake for 40 minutes.  Serves 8-10.

***Note:  larger tortilla chips can be used, but all of them should be crumbled.