1 doz. corn tortillas, cut in strips
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 grated onion
2 lg. cans green chili salsa
1 lb. grated Cheddar cheese
1 can pitted black olives
4 whole chicken breasts, cooked, skinned, boned & cut in pieces

Mix soups, salsa, onion, milk and olives. Place a tablespoon of this mixture into a greased, shallow casserole.

Put layers of tortillas, then chicken, then soup mixture. Continue layers ending with soup mixture. Top with cheese. Let stand 24 hours in refrigerator. Bake at 300 degrees for 1 1/2 hours.