1 cup margarine
1 cup margarine, softened
1/4 cup green chile sauce
1 (15 ounce) can refried beans
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can sliced ripe olives, drained
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced yellow olives
1 (8 ounce) can salsa
1 (4 ounce) can chopped green chiles
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro
1 (1 ounce) square unsalted butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together margarine, margarine, green chile sauce, refried beans, cheese, sliced ripe olives, mushrooms, yellow olives, mushrooms, sliced yellow olives, salsa, chopped green chiles, Monterey Jack cheese and cilantro. Mix thoroughly.
Place chicken in a 9x13 inch baking dish. Brown on both sides and drain on paper towels.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and allow to cool completely.
In a large skillet, heat 1/2 cup of the margarine, 1 cup margarine, green chile sauce and canned beans over medium heat.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and let cool completely.
In a small bowl, mix 1/2 cup of shredded cheese, 1/2 cup of salsa, 1/2 cup of chopped green chiles, 1/2 cup sliced Cheddar cheese and 1/2 cup sliced Monterey Jack cheese. Mix well.
Reduce heat to 350 degrees F (175 degrees C) and add the chicken. Heat through and serve with taco seasoning and green salsa.