4 chicken breasts
1 can mushroom soup
1 can cream of chicken soup
1 c. milk
1 sm. can sliced ripe olives
1 grated onion
1 lb. cheddar cheese, grated
1 (4 oz.) can chopped green chilis (Ortega)
8 corn tortillas

Cut chicken breasts in half. Cook until tender. Bone, skin, cut in chunks. Mix milk with soups. Add olives, onion and chilis to soup mixture. Cut tortillas in thirds. Grease 3 quart casserole. Make two layers in casserole, saving 1 cup grated cheese for top. Layer tortillas, chicken, cheese, soup mixture. Repeat. Make a day ahead and put in refrigerator. Bake at 300 degrees for 1 1/2 hours.