1 chicken, cooked & boned
(Reserve broth for later use, 1/2 c.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chile without beans (15 oz.)
1 jar mild salsa (18 oz.)
1 onion, diced

Mix all the above ingredients with broth. 1 sm. can sliced black olives 1 pkg. grated Cheddar cheese 1 pkg. Monterey Jack cheese

Cut chicken into bite-size pieces. Grease 13 x 9 inch pyrex and place 2 whole tortillas on bottom.

Layer as follows: Chicken pieces - "torn up" tortilla pieces. Pour 1/2 soup mixture on top. Sprinkle with some grated cheese. Repeat layers again and top with sliced olives. Bake at 350 degrees for 45 minutes or until bubbly.