2 doz. corn tortillas
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 whole chicken, boiled
1 pkg. mild Cheddar cheese (grated)
1 jar mild/med. old El Paso salsa
1 sm. can sliced olives

Boil the chicken for 45 minutes to 1 hour. Cool and debone and skin. Cut into 1 x 1 inch pieces. Mix all 3 cans of soup, salsa, olives and chicken pieces. Cut tortillas into 1/8ths (triangles) and layer them closely into the bottom of a casserole dish.

Put a thin layer of the soup mix on top of the tortillas. Put a thin layer of cheese on top of the soup. Continue to layer until mixture is gone. Cover dish. Bake in oven at 350 degrees for at least 1 hour or until cheese has melted. Serves 8.