3 to 4 chicken breasts or 4 1/2 lbs. (any chicken)
2 cans mushroom soup
3 cans cream of chicken soup
1 lg. can mild enchilada sauce
1/2 to 3/4 c. salsa (mild)
12 sm. corn tortilla shells
1 can olives
Cheddar cheese

Boil, debone and chop chicken into 1 inch chunks. Mix all ingredients (including tortillas chopped in 1 inch pieces) and top with grated cheese. Bake at 350 degrees until golden brown.