4 lg. chicken breasts
1 doz. corn tortillas, cut in half
1 (11 1/2 oz.) can cream of chicken soup
1 (11 1/2 oz.) can cream of mushroom soup
2 (7 oz.) cans green chili salsa
1/2 c. water with 1 chicken bouillon cube dissolved in it
1/2 c. chopped onion
1 1/2 c. grated Cheddar or Jack cheese
1/2 c. sliced black olives

Cook chicken and shred. Place 1/2 of the tortilla halves in greased 9 x 13 inch baking dish. Place chicken on top. In large mixing bowl, combine soups, salsa, onion, water with bouillon cube dissolved. Mix well. Place other half of tortillas on top of chicken. Cover with soup mixture. Top with cheese and olives. Bake at 350 degrees for 45 minutes. Let sit for 10 minutes before cutting.