1 chicken (boiled)
1 pkg. corn tortillas (sm.)
1 pkg. Velveeta cheese (sm.) (1-2 c. grated)
1 pkg. Monterey Jack cheese (sm.) (1-2 c. grated)
1 jar/can black olives (sm., optional)
1/2 onion, chopped

SAUCE:

1 can Ro-Tel tomatoes
1 can cream of chicken soup

In a saucepan mix Ro-Tel tomatoes together with cream of chicken soup and 1/2 cup of broth water chicken was cooked in. Heat on stove to mix together. Set aside.

After chicken is cooked and deboned and cut into small pieces--tear corn tortillas into small pieces and line the bottom of a casserole dish. Place a layer of chicken over the tortillas. Sprinkle some of both of the cheeses over the chicken. Sprinkle some of the onion over the cheese and then pour some of the sauce over the above. Now that you have a layer of tortillas, chicken, cheese, onions and sauce -- start layering the above items again. It should make two-three layers depending on how much you add each time. Sprinkle the black olives on top when through.

Cover and bake at 300 degrees for 45 minutes until bubbly.

This with a tossed salad, rolls and iced tea is Deeelicious! ENJOY!!!!!