Chicken Tortilla Bake

• 3 cups shredded cooked chicken
• 1 (4 ounce) canchopped green chilies
• 1 (2 1/4 ounce) cansliced black olives, divided
• 1 cup chicken broth
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 small onion, finely chopped
• 12 corn tortillas
• 2 cups shredded monterey jack cheese, divided (8 ounces)

1. In a bowl, combine the chicken, chilies, half of the olives, broth, soups and onion; set aside.
2. Warm tortillas in the microwave according to package directions.
3. Layer half of the tortillas on the bottom of a greased 13x9-inch baking dish (they will slightly overlap).
4. Top with half of the chicken mixture and half of the cheese.
5. Repeat layers.
6. Bake, uncovered, at 350 degrees for 30 minutes.
7. Garnish with remaining olives.

chicken, green chilies, black olives, chicken broth, condensed cream, condensed cream, onion, corn tortillas, shredded monterey jack cheese

Taken from www.food.com/recipe/chicken-tortilla-bake-82935 (may not work)