3 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 onion, chopped
1 can green chili salsa
1 doz. tortillas
1/2 lb. sharp Cheddar cheese, grated
1/2 lb. Monterey Jack cheese, grated
1 sm. can diced or sliced black olives (optional)

Bake chicken 1 hour at 350 degrees. Bone chicken and cut into large chunks. In saucepan, warm soups, milk, onion, salsa and olives. Tear tortillas into 1 inch pieces. Layer chicken, cheeses, sauce and tortillas in a well greased casserole (3 quarts or larger). Save 1/2 of cheese for topping of casserole. Cover and refrigerate overnight. Bake at 300 degrees for about one hour.