4 chicken breast, cooked and diced
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 can green chilies, chopped
1/2 c. milk
1 tbsp. garlic salt
1 tbsp. instant minced onion
1 pkg. corn tortillas
1 sm. can black olives, chopped
1/2 lb. Monterey Jack cheese, shredded
1 lg. carton sour cream

Mix chicken soups, chilies, milk, onions and garlic salt. Cut tortillas into bite-size pieces. Put half of tortillas in bottom of greased 9x13 inch pan. Cover with soup mixture. Sprinkle with olives, cheese and the rest of the tortillas. Spread sour cream over the top. Bake at 325 degrees for 30 minutes. Enjoy.