1 doz. corn tortillas
1 chopped onion
1/2 c. milk
1 can mushroom soup
1 can cream of chicken soup
1 c. sour cream
1 can (sm.) diced green chilis
6 chicken breasts
1/2 tsp. garlic salt
1 c. black olives, chopped
1/2 lb. Monterey Jack cheese, grated

Mix onion, milk, soups, sour cream, chilis and garlic salt together. Stir until well blended. Cut tortillas into quarters. Arrange 1/3 of tortillas on bottom of 9 x 13 inch pan. Add half of the chicken, soup, olives and cheese. Repeat with the other half of the ingredients and top with remaining cheese. Make 24 hours ahead before baking at 300 degrees for 1 1/2 hours uncovered.