4 to 5 flour tortillas, cut in strips
3 to 4 c. chopped, cooked chicken
1 can cream of chicken soup
1 c. white wine
1/4 tsp. cumin
2 to 3 cloves garlic, minced
1 sm. can diced green chilies
1 med. onion, chopped
1 lb. grated Monterey Jack cheese

1. Preheat oven to 350 degrees. Mix soup, wine, chilies, onion, garlic and spices to make a sauce.

2. Butter a 2 quart casserole. Layer tortillas, chicken and cheese and pour on about 1/3 of the sauce. Repeat 2 more times and finish with cheese on top for the last layer.

3. Bake for 45 minutes to 1 hour. Garnish with avocado, sour cream and black olives. Serves 6.