6 boned chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushroom steak sauce (I use Dawn Fresh)
1 c. milk
1 grated onion or green onions (1 bunch)
1 can chili salsa or chopped chilies (or combination of 2)
2 cans sliced black olives
2 cans button mushrooms (optional)
1/2 lb. American cheese, chopped
1 lb. grated Cheddar cheese

Wrap chicken breasts in foil and bake in 400 degree oven for 1 hour. Bone chicken and cut into large pieces. Cut tortillas in 1-inch strips.

Mix soups, mushroom sauce, milk, onion, salsa, olives, and mushrooms and American cheese. Butter casserole and add 2 tablespoons chicken broth on bottom. Place a layer of tortillas, then chicken, then soup mixture. Continue layers and top with grated cheese. MUST stand in refrigerator for 24 hours. Bake at 325 degrees for 1 1/2 hours uncovered. Serves 6-8.