1 3/4 lb. chicken breast tenders
8 flour tortillas
1 can diced green chilies
1/2 c. black olives, chopped
1/2 sm. onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
1 1/2 c. Cheddar cheese, grated
1 1/2 c. Monterey Jack cheese, grated

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Cut the tortillas into quarters. Cook chicken breast tenders (in microwave, oven, or fry in butter) until done.

Mix chilies, olives, onion, soups and milk; place half of the tortillas in 9x13 inch pan. Layer half of the chicken breast tenders on top, then pour half of soup mixture over chicken and top with half of each cheese. Repeat a second layer. Bake in oven for 45 minutes or until cheese bubbles. Serves 4-6.