4 whole chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 sm. can chopped olives
1 doz. corn tortillas
1 lb. grated Cheddar cheese
1 can green chili salsa
1 sm. onion, chopped
Dash of Victoria taco sauce

Boil chicken in 4 cups of water. Add 1 tablespoons Accent and 2 teaspoons salt. When tender, debone and cut into pieces.

In saucepan add soups, chili, onions, salsa and 2 cups of broth from chicken; bring to light boil.

Reserve 2 tablespoons of broth for bottom of baking dish (9 x 13 inch pan). Tear tortillas into pieces. Layer tortillas, chicken, soup and cheese, alternating with cheese on top. Bake 1 hour at 325 degrees.