1 pkg. (12) corn tortillas
1-2 cans cream of chicken soup
2 c. black olives
1-2 cans diced Ortega chilies
1 onion, diced
2 c. Jack cheese &/or Cheddar, grated
3 c. diced cooked chicken

Mix chilies, chicken and onion. Add soup with equal parts of milk. Butter a casserole dish and tear tortillas into fourths. Place a layer of torn tortillas in bottom of dish. Spoon portion of chicken mix over top and then layer of cheese. Repeat until all layers are gone. Top with black olives. Bake at 350 degrees for 25 minutes. Let cool 15 minutes and cut in squares. Top with sour cream.