1 pkg. (doz.) corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 soup can milk
Salt and pepper to taste
Chicken breasts, cooked (3 for sm. dish) (6 for 13 x 9 inch dish)
1 lg. pkg. Cheddar cheese, grated
1 med. onion, chopped
1 sm. can diced green chilies
1 sm. can black olives, chopped

Layer bottom of 13 x 9 inch pan with tortilla strips to cover. Mix all other ingredients and pour half over layer of strips. Make another layer of strips on top of soup mixture and pour rest of mixture over that. Cover with grated cheese. Cover with foil and bake at 325 degrees for about 40 minutes or until bubbly and cheese is melted. Let sit a bit before cutting and serving, 13 x 9 inch pan. Serves 4 to 6 people with seconds.

Cook chicken breasts, debone, and cut into pieces for above.