1 cup shredded mild cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded cooked chicken
1 cup sour cream
1 tablespoon taco seasoning mix
1/2 cup frozen corn niblets, thawed
1 (4-ounce) can chopped green chiles
1 tablespoon chopped black olives
Crackers for accompaniment
Mix cheese, chicken, sour cream and seasoning mix in a medium bowl. Stir in corn, green chiles and olives. Cover and refrigerate for at least 1 hour before serving. Serve with crackers.
Makes about 4 cups.