1 (3 lb.) chicken, cut up
2 (11 oz.) cans condensed cream of mushroom soup
1 (15 oz.) can tomatoes with green chilies
2 c. (1/2 lb.) grated cheddar cheese
12 oz. tortilla chips or 12 tortillas, torn into 2 inch pieces
Garnish: sliced black olives, chopped tomato, shredded lettuce

Place chicken in a Dutch oven with enough water to cover, simmer, covered for 40 minutes, remove chicken and cool. Shred chicken. In a large bowl, mix canned soup and tomatoes. Preheat oven to 350 degrees. In a buttered 13 x 9 inch baking dish, layer 1/3 of the tortilla chips, 1/3 shredded chicken, 1/3 cheese, 1/3 soup mixture. Repeat layers, reserving a small amount of cheese and crushed chips for the top. Bake for one hour until hot and bubbly. Serve with olives, tomatoes and lettuce. Serves 6.