4 lg. chicken breasts
1 doz. corn tortillas
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 onion (grated or finely chopped)
1 lb. Cheddar cheese, grated
1 (7 oz.) can Ortega chilies (chopped)
1 pkg. taco seasoning
1 can chopped olives

Simmer chicken in small amount of water on medium heat for about 20 minutes; until tender. Cool. Remove bone and skin. Cut into bite-size pieces. Cut the tortillas into 1 inch squares. Combine all ingredients but cheese; then top with cheese. Bake at 350 degrees for 45 minutes.