2 cans cream of chicken soup
3/4 c. milk
1 can ripe olives, sliced
1 can green chili salsa
1 doz. corn tortillas
1 lb. grated cheese
4-6 whole cooked chicken breasts

Mix together soup, olives, salsa and milk. Cut tortillas into 1 inch squares. Spread 1/2 of soup mixture on the bottom of a 9x13 pan, then put 1/2 tortillas over that. Put 1/2 of the shredded chicken over that, then spread cheese over that. Repeat with remaining ingredients. Chill overnight. Cook at 350 degrees for 30 minutes.