1 can creamy chicken mushroom soup
1/2 pt. sour cream
1/4 lb. Longhorn cheese
1/4 lb. Jack cheese
1 (7 oz.) can diced green chilies
1 (4 oz.) can sliced black olives
1/2 c. oil
12 corn tortillas

Boil chicken breasts. Soften tortillas in oil one at a time and set aside.

Mix soup, chilies, olives and sour cream in saucepan until it bubbles. Shred or dice chicken breasts. Add to mixture.

Place four tortillas in bottom of greased casserole. Spread 1/3 of the filling mixture over tortillas. Sprinkle 1/3 of each of the cheeses over filling. Repeat the layers 2 more times, ending with cheese. Microwave until heated through, or cook in oven at 350 degrees for approximately 1 hour or until heated through.