1 whole chicken (3 lb.)
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can (4 oz.) chopped green chilies
1/2 c. green onion, sliced
1 (9 oz.) pkg. corn tortillas
1 lb. Cheddar cheese, shredded
1 carton (8 oz.) sour cream
3/4 c. ripe olives, sliced

Cook chicken and cool. Remove meat in large pieces. Combine and heat soups, undiluted; mix with chilies and green onions.

Layer in greased casserole: 4 tortillas, 1/3 chicken, 1/3 soup mixture, 1/3 cheese; repeat 2 more times ending with soup and cheese. Bake in 350 degree oven until bubbly (35-40 minutes). Top with sour cream and olives before serving.