2 chicken breasts, cooked and boned
1 c. sour cream
1 c. milk
1/2 sm. can of diced green chilies
2 cans cream of chicken soup
1 dozen. corn tortillas
1 c. grated cheese
1 c. chopped black olives
1 diced onion

Heat soup and milk until hot. Add chilies, onion, chicken and sour cream. Pour into a 2 quart casserole enough to cover bottom of dish. Place a layer of tortillas, then pour over a layer of soup mixture and sprinkle with cheese. Repeat until all ingredients are used, ending with cheese. Sprinkle olives on top. Cover and bake at 350 degrees for 20 minutes. Serves 8.