2 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped chilies
1 c. chicken broth
1 pkg. (12 count) corn tortillas
1 (8 oz.) can sliced black olives
1 lb. cheddar cheese, grated

Boil chicken breasts in saucepan until fully cooked. Cut into bite size pieces; set aside. Mix together soups, chilies, olives and chicken broth; add chicken to mixture. In a 9"x13" pan, place 4 tortillas on bottom of pan. Spoon part of mixture on top; sprinkle with cheese. Layer again with tortillas; repeat process until tortillas are gone. Top with cheese; bake at 375 degrees for 45 minutes or until bubbly. Serves 6 to 8.