1 lb. chicken breast
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
2 sm. cans Ortega chilies
2 c. grated Cheddar cheese
1 can chopped black olives
1/2 c. chopped onion
1 pkg. flour tortilla, torn into pieces
1 c. chicken broth

Place chicken in pot; add water to cover and simmer until chicken is tender, 30 to 40 minutes. Cool; remove from bone. Mix mushroom and chicken soup. Add olives and onion to chicken broth. Rinse chilies. Layer chicken and mixture, chilies, tortillas, and cheese in ungreased 13 x 9 x 2 inch pan. Cook, uncovered, in 350 degree oven 60 minutes. Add milk, if it starts to dry out.