2 chickens, cooked, cut up and boned
1 (12) pkg. corn tortillas
1 can green chilies, diced
1 jar salsa
1 lb. grated cheese, cheddar and Monterey Jack
1 can cream of mushroom soup
1 can chicken broth
1 can ripe olives
6 green onions, chopped
Salt and pepper

Cut tortillas into quarters and layer on bottom of greased casserole dish. Arrange a layer of chicken, olives, chilies, salsa, onions, and cheese. Repeat a layer. Mix soups and pour over top. Let soak through. Top with more cheese. Bake at 350 degrees for 45 minutes.