Tortilla chips (really thick ones if you can find them)
chicken breasts (about four)
cheese (jack or white mexican melting cheese)
a chopped onion
package of powdered guajillo chile (or california(mild) or new mexico)
some olives
can of broth (i used chicken)
can of cream of mushroom soup

simmer the chicken in the broth and add a couple of spoons of the chile. and some garlic powder and comino if you have it on hand.

when it's tender, take it out and chopp it up.

add the soup to the chile broth.

taste it. and add more chile if you want it hotter. add salt if it needs it but the soup and the olives and cheese are salty too.

i used a square pan (like for brownies) and threw in sloppy layers:

the chips a little bit crumbled
chicken
onion
sauce
cheese
repeat and add some olives or whatever on top.

leave some chips poking out the top (they will stay crisp and that is good)

bake about 40 min. at three fifty. let it sit about 15 or 20 min. or else it's a bit too soupy.

using a can of green chile/tomatillo salsa instead of the red chile would be a good variation. and maybee a can or two of diced green chiles.

if you don't feel like being an dick you can leave out the mushroom soup, but i like it cause it kind of creamifies and balances the hotness.

you could use torn up corn tortillas instead of chips. they can and probably should be less than fresh.

this is just like lazy enchiladas.

i posted this for orchestral. you can leave out the chicken.