1 lb. rectangular baking dish (glass)
10 1/2 chicken breasts, boiled with salt
2 (8 oz.) cans Ortega green chili salsa
2 cans cream of chicken soup
3 c. grated Cheddar cheese (Longhorn)
6 corn tortillas, cut into 1x2 inch strips
1 can pitted sliced black olives
3/4 c. chopped green onion

Make layers. Cover bottom of pan with half of tortilla strips. Cover layer 1 with half of chicken. Mix soup and salsa together. Use half of mixture over layer of chicken. Layer half of green onions, half of cheese and half of olives. Repeat layers using rest of ingredients. Bake at 350 degrees until hot and cheese is melted, 30 minutes.