1 chicken, deboned
1 lg. onion, diced
2 c. sliced olives
1 (9 oz.) Jack cheese, grated
1 (9 oz.) Cheddar cheese, grated
1 lg. can diced Ortega chilies
1 dozen corn tortillas
1 (15 oz.) can green Colorado sauce
1 (32 oz.) can enchilada sauce

Boil chicken until done, cool and debone. Cut into bite-size pieces. In a 9x13 inch pan, put enough enchilada sauce to cover bottom. Put 6 tortillas on top of sauce, add more sauce, layer chicken, onions, chilies, and olives. Add more of both sauces. Add a layer of cheeses, then repeat with another layer of the same ingredients, ending with layer of cheeses and more olives. Pour remaining sauces over all. Bake in 325 degree oven for 30-40 minutes. Serve.