5 lbs. breastless, boneless chicken.
1 white onion
1 4oz. can of diced chiles
1 4oz chopped black olives
1 large jar of Velveeta cheese
4 cans tomato soup
3 lbs shredded Monterey Jack cheese
3 dozen corn tortillas
1 21 oz.+ bottle of corn oil
1 head lettuce (optional)
sour cream (optional)

Begin by boiling the chicken in large pot. Add salt, pepper and some garlic salt to season the water. While the chicken boils, finely chop the onion.

Over low heat, simmer tomato soup and when well heated, add the Velveeta and diced chiles. Stir together well, keeping over low heat, so as not to scorch.

When chicken is very tender, remove from the broth and allow to cool, Then shred the meat finely, discarding the bones. Remove tomato soup from heat.

In a bowl, combine chicken, 3/4 of the chopped onion, chopped olives. In a small frying, heat oil. Always keep oil at least half full and very hot (not smoking) in the frying pan.

At this point you need to have your assembly line ready. Begin to heat oven at 350F degrees. Have a good sized lasagna pan or disposable aluminum pan near stove. Have the chicken bowl mixture and shredded cheese near the pan. Keep some snips or tongs handy to remove tortillas from the hot oil.

If you can, ask someone to help assemble while you fry the tortillas.

Begin frying the tortillas slightly, try not to crisp them too much.

They should fry for about 10 to 15 seconds if oil is very hot. After frying the tortilla, immediately pull with the snips and dip in the tomato soup for about 10 seconds. If you have help, let them remove it from soup and start covering the pan with them as if you were doing the actual lasagna pasta.

Slightly overlap them on the pan. When layer is complete, add some chicken and make sure it covers the tortillas layer. After chicken, add some shredded cheese and begin to add another layer of tortillas. When 2nd layer is complete, pour some soup (about 2 cups full) on top of the layer and spread evenly. Keep the procedure going until the top of the pan is reached. The top should have a layer of tortillas covered by a good amount of the tomato soup, then some cheese and some of the diced onions on top.

Cover pan tightly with some aluminum foil and cook for about 45 minutes. After 45 minutes, remove the aluminum foil and return to the oven for another 15 minutes. Remove from oven and cut.

Optional serving suggestion: shred lettuce; sprinkle lettuce and some sour cream on top of a serving of chicken lasagna and serve. Enjoy!!

Submitted by: Rocky Santana. Phx, Az.