Preheat oven to 350 degrees.

4 whole chicken breasts
2 cans mushroom soup
1 c. milk
1 doz. corn tortillas
1 lb. grated Cheddar cheese
1 lg. onion, chopped finely
14 oz. green chili salsa
1 can chopped olives

Wrap the chicken in foil and bake at 350 degrees for 30 minutes for boneless breasts or one hour for chicken with bones. Save the liquid from the cooked chicken. Bone and cut into small pieces. Cut the tortillas in quarters. Combine the soup, milk, onion and salsa. In an 11 x 14 inch casserole dish, pour the liquid from the chicken into the bottom.

Layer 1/2 the tortillas, olives, chicken, soup mix and cheese. Repeat and end with the cheese. Let stand in the refrigerator for 1 hour before baking. Bake at 300 degrees for 1 1/2 hours covered with aluminum foil. Uncover for the last 1/2 hour so that cheese will melt.