1 whole chicken, boned
1 pkg. corn tortillas
1 pkg. Monterey Jack cheese, grated
1/2 can mild green chiles
1 sm. onion, chopped
1 can mushroom soup
1 can cream of chicken soup
1/2 can milk
Ripe olives

Chop chicken and mix with half of cheese, half of chiles, and onions. Fill tortillas and roll up. Place in serving dish. Mix soups and milk together. Add remaining chiles and pour over tortillas. Top with cheese and olives. Bake at 375 degrees for 30 minutes.