6 whole chicken breasts, boned and skinned, cooked and cut in large pieces
6 corn tortillas, cut in 1/8's
2 cans cream of chicken soup
1 can cream of celery soup
1 can sliced olives
1 (7 oz.) can green chilies (wash for seeds and veins and cut up)
1/2 c. chicken broth
6 green onions, sliced thin
1 clove garlic
1/4 tsp. oregano
1/2 lb. fresh mushrooms (sauteed)
1 lb. Monterey Jack cheese, shredded

Layer of tortilla and chicken and other ingredients. (Mix soups and crushed garlic clove and use as one of the layers.) Build up, ending with layer of cheese. Bake 1 1/4 hours at 350 degrees. Serves 8-10.