7 qts. breast of chicken, cooked & diced
3 (50 oz.) cans cream of chicken mushroom soup, undiluted
1 (27 oz.) can green chilies
3 1/2 c. milk
1/2 c. minced onion
1 tbsp. garlic salt
7 doz. corn tortillas
2 c. ripe olives, chopped
3 lbs. Monterey Jack cheese, shredded
2 to 2 1/2 lb. containers sour cream

Mix chicken, chilies, soup, milk, onion and salt. Cut tortillas into bite-size pieces. Put half of tortillas in bottom of greased pans, cover with soup mixture, sprinkle with olives and cheese and remainder of tortillas. Spread sour cream on top. Bake in 325 degree oven for 45 minutes. Makes 2 large pans.