Instructions: *I use store-bought salsa with a fair amount of kick to it in this recipe, but you can substitute a milder version.

Preheat oven to 375 F. Spread a light coating of salsa on the bottom of a 9x13-inch baking pan, then line it with 4 of the cut-up tortillas. Mix the chicken, salsa, and corn in the pan and top with the remaining tortilla strips. Sprinkle the cheese and olives on top of the casserole. Cover with aluminum foil and bake for 30 minutes; uncover and bake 15 more minutes. Let sit 10 minutes before serving.

Serves 6 to 8.

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