Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cooked and peeled shrimp
  3                     corn tortillas -- cut into eighths
  1           envelope  dry onion soup mix
  1         10 oz. can  enchilada sauce
  1                can  condensed cream of chicken soup
  1          4 oz. can  chopped green chiles
     1/2           cup  chopped onions
  1          4 oz. can  sliced ripe olives -- drained
     1/2           cup  sliced green olives
  1                cup  shredded cheddar cheese

Preparation:

Line a 14 x 8 x 2-inch casserole dish with corn tortilla strips. In a saucepan, combine dry soup mix, 1/2 cup water, enchilada sauce, cream of chicken soup, and green chiles. Heat thoroughly. Pour half of the sauce over tortilla strips. Arrange half of the shrimp over the sauce. Sprinkle with onions. Pour remaining sauce over the onions. Mix together olives, and cheese and sprinkle over casserole. Bake for 20 minutes at 350 degrees. Arrange remaining shrimp on top. Return to oven for 5 minutes. Remove and let sit for 5 minutes before serving.

Nutritional Information:

197 Calories (kcal); 13g Total Fat; (59% calories from fat); 7g Protein; 13g Carbohydrate; 35mg Cholesterol; 510mg Sodium