1 fryer (approx. 3 1/2 lbs.)

Boil in small amount of water and seasonings (2 cloves garlic, bay leaves, salt and pepper.) Bone chicken and chop coarsely or shred if you like.

Fry slightly and drain. 1 can cream of mushroom soup 1 can cream of chicken soup 1 can of the chicken broth (drain off fat) 1 can green chili, chopped

Cook slowly until blended.

Break tortillas in pieces and arrange in bottom of casserole. Add chicken, grated cheese (I use Cheddar and Jack cheese) and soup mixture in alternate layers, topping with cheese. Bake until bubbly and cheese is melted. May be garnished with shredded lettuce and sliced stuffed olives around edge to dress it up a lot!