2 cups cooked shredded chicken
2 cans cream mushroom soup
2 cans cream chicken soup
1 small can green chilies chopped
1 small can black olives (optional)
1 small chopped onion
1 (8 oz.) bag shredded mozzarella cheese
1 (8 oz.) bag shredded Monterey jack cheese
1/4 cup sour cream
1 cup chicken broth
1 (16 oz.) pkg corn tortillas

Preheat oven to 350°F.

Fry tortillas on both sides lightly with butter. Save 1/2 cup of mixed cheeses. Mix all other ingredients in large bowl. Spread some of mixture in bottom of 9x9-inch casserole pan. Fill corn tortillas with mixture, roll, put in pan. Top with remaining cheese.

Bake 30 minutes or until golden brown.

Submitted by: Jamie Cope