1 1/2 to 2 lbs. chicken, cooked & cubed
1 c. grated Jack cheese
1 c. grated Cheddar cheese
1 can cream of mushroom soup
2 cans cream of chicken soup
1 med. onion, diced & sauteed
12 corn tortillas
1 sm. can diced green chilies
1 sm. can pitted ripe olives

Mix soups, chilies and onion. Layer 1/2 corn tortillas (torn in pieces), 1/2 chicken, 1/2 soup mixture, 1/2 cheese. Repeat layers. Sprinkle ripe olives in top before baking. Bake at 350 degrees 30 to 40 minutes. Serves 6 to 8. Pan size, 9 x 12 inches.