1 (3 lb.) chicken (cut up)
2 cans cream of mushroom soup
1 can tomatoes with green chilies
2 c. (1/2 lb.) grated cheddar cheese
12 oz. tortilla chips or 1 pkg. corn tortillas torn into 2" pieces
Slice black olives
Chopped tomatoes
Shredded lettuce

1. Place chicken in a large pot with enough water to cover. Put lid on pot and simmer until meat falls off bones. Remove, let cool, then shred chicken.

2. In a large bowl mix soup and tomatoes.

3. Preheat oven to 350 degrees. In a buttered 13 x 9 inch dish, layer a third of the chips, a third of the chicken, a third of the cheese and a third of the soup mixture. Repeat layers, reserving a little cheese and chips for top. Bake 1 hour until hot. Serve with olives, tomatoes and lettuce.