6 cooked, cooled boneless chicken or turkey breasts
2 (156 oz.) cans S & W Mexican style stewed tomatoes
1 sm. can sliced olives
8-8" flour tortillas
2 peeled avocados, sliced (optional)
3/4 jack cheese, grated
2 c. sour cream
Cumin (to taste)

Shred meat. Combine olives and tomatoes; crush with spoon. Spread thin layer in bottom of 9 x 13 inch pan. Arrange 4 tortillas over tomatoes. Add another thin tomato layer, half the meat, (half the avocado), half the sour cream, half the cheese. Repeat: tortillas, sauce, meat, (avocados), sour cream, cheese. Bake 45 minutes at 325 degrees. Let set before serving.