12 flour tortillas
1 cooked chicken
1/2 c. ripe olives, drained
1/2 (4 oz.) can green chiles, chopped
4 green onions, chopped
1 1/2 c. grated Cheddar cheese
2 c. chicken broth
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
Salt and pepper

Cut tortillas in quarters. In greased casserole, arrange a layer of tortillas and a layer of chopped, deboned chicken, olives, chiles, and cheese. Repeat layers.

Mix broth and soups and pour over mixture. Top with grated cheese. Bake 45 minutes at 350 degrees or until it is bubbly and starts to brown.

You may use chicken breast for better flavor and make it very spicy by using more chiles.