6 chicken breasts, cooked and shredded
2 cans chili (no beans)
2 cans cream of chicken soup
1 can sliced black olives
6 oz. Monterey Jack cheese, shredded
1 dozen corn tortillas, sliced
Salsa to taste

Mix together in big bowl. Put in 9x13 inch pan. Spread cheese on top. Bake at 350 degrees for 1 hour or until bubbly. Serves 10.