1 fryer
1 c. chopped onion
3 stalks celery, chopped
1 c. sour cream
1 sm. jar pimentos
1 pkg. 3 inch tortillas
1 lb. grated Jack cheese
1 (5 oz.) can green chilie peppers
1 c. black olives, chopped
1 can cream of chicken soup

Boil fryer, reserve stock, cool. Remove chicken from bones in bite size pieces. Boil onion and celery until tender, drain. Add 1 1/2 cup chicken stock, sour cream and soup to onion and celery. Mix well.

Grease 10 x 15 dish. Tear 1/2 tortillas into pieces and line bottom of dish. Add 1/2 chicken, 1/2 chiles, 1/2 olives, 1/2 pimentos. Cover with 1/2 sauce mixture and 1/2 grated cheese. Repeat layers ending with cheese. Bake at 350 degrees for 35 to 45 minutes. Serves 10. NOTE: May use 2 cans soup instead of sour cream.