2 whole chicken breasts (boiled)
12 corn tortillas
1 onion
1 can chili
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. chicken broth
1 c. salsa or picante sauce
1 (4 oz.) can diced green peppers
2 c. shredded Jack and cheddar cheese (1 c. each)
1 can whole black olives

Boil chicken; cut off of bones. Cut into small pieces and put evenly into bottom of 9x12-inch pan. Cut up 12 corn tortillas; put on top of chicken pieces. Cut up 1 onion; saute lightly. Put on top of tortillas.

Mix 1 can chili, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1/2 cup chicken broth, 1 cup salsa, 1 (4 ounce) can dried green peppers. Pour mixture over casserole. Top with shredded cheese and black olives. Cook in 350 degree oven for 35-40 minutes until bubbly and lightly browned.