12 flour tortillas
5 chicken breasts, cooked, boned and diced
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans chopped green chilies (4 oz. each)
1 pt. sour cream
1 sm. can sliced or chopped black olives, drained
1 sm. onion, grated or finely chopped green onion tops
3/4 lb. grated Monterey Jack cheese
3/4 lb. grated sharp Cheddar cheese
Paprika

Combine chicken, soups, chilies, sour cream, olives, onion, some of the green onion tops and half of the cheeses. Set this mixture aside. Lightly grease a 9 x 13 inch glass baking dish. Tear 6 of the tortillas into pieces and place them in the bottom of the dish. Spread half of the chicken mixture on top. Repeat with remaining tortillas and top with remaining chicken mixture. Place remaining grated cheeses and green onions on top. Sprinkle with paprika and refrigerate overnight. Bake at 350 degrees for 45 minutes. Turkey may be used in place of chicken.