1 1/2 lbs. cooked shredded chicken
1 can mushroom soup
1 can evaporated milk
1 c. chicken broth
1 bag tortilla chips
1 onion, chopped
1 jar salsa
1 can chopped green chilies
1 lb. grated Monterey Jack cheese
1 can black olives, chopped

Mix soup, milk, broth, onion, salsa, chilies, and olives. Layer chips, chicken, sauce and cheese. Repeat; end with chips. Refrigerate overnight. Bake at 300 degrees for 1 1/2 hours.