4 double chicken breasts
1 doz. corn tortillas
1 med. onion
1 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 can Green Chili Salsa (mild)
1 can sliced olives
1/2 lb. grated Cheddar cheese
1/2 lb. grated Monterey Jack cheese

Boil chicken breasts until tender, skin, bone and cut into bite size pieces. Lay the chicken pieces in a rectangle casserole dish.

Mix the soups, chili salsa and chicken broth in a large mixing bowl and blend together.

Break the tortillas in bite size pieces and stir in the soup mixture. Dice onion into small pieces and lay over the chicken pieces.

Pour soup mixture over the chicken and onions. Add the olives and sprinkle cheeses over all the ingredients in the casserole. Bake in a 350 degree oven until hot and bubbly (approximately 1/2 hour).