6 chicken breast halves, cooked
2 (10 oz.) cans tomatoes with jalapeno peppers
1 (2 1/4 oz.) can sliced black olives
8 (8 inch) tortillas
2 lg. avocados, peeled and sliced
2 c. sour cream
1 1/2 lbs. Monterey Jack cheese, shredded

Remove skin and shred meat with fingers. Combine tomatoes and olives. Spread tomato mixture in bottom of 13 x 9 inch baking dish. Arrange 4 tortillas overlapping, covering dish. Add another layer of tomato-olive mixture, then add layer of chicken, then half avocados, then spread 1 cup of sour cream over avocados. Sprinkle with 1/2 the cheese and repeat layers again. Bake at 325 degrees, uncovered, 35 to 45 minutes.