6 flour tortillas
4 c. cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 lb. Monterey Jack cheese
1 (4 oz.) can green chilies
1/2 tsp. garlic salt
1 sm. chopped onion
1 c. chopped black olives
1 c. sour cream
4 tbsp. butter

Cook chicken until tender. Cut into pieces. Bake tortillas until crisp. Break into pieces. Warm soups and cheese until melted. Add chilies, salt, onion and black olives. Add sour cream last. Layer tortillas, chicken and soup mixture in casserole. Dot with butter. Bake at 350 degrees for 30 to 45 minutes. Serves 6 to 8.