4 to 5 chicken breasts, boiled
1 can cream of mushroom soup
1 can of cream of chicken soup
1 c. sour cream
2 c. chicken broth
2 chicken bouillon cubes
1/2 c. chopped onions
1 large can of diced green chilies
1 sm. can of sliced black olives
1 lb. grated Cheddar cheese
1 sm. pkg. of flour tortillas, cut into wedges

Boil chicken until soft. Saute onions. Add soups, broth and bouillon cubes to onions. Mix well and add chilies, olives, handful of cheese and chicken. Simmer together and stir until very hot. Remove from stove and stir in sour cream.

Layer 9 x 13 pan. Put sauce in bottom of pan. Layer of cheese. Layer of tortilla wedges. Layer of sauce, then cheese, then wedges. Repeat until you end with sauce, then cheese. Cover with foil. Bake at 350 degrees for 30 to 40 minutes.