Easy Chicken Tortilla Bake

• 6 boneless, skinless, chicken breast halves
• 12 corn tortillas cut in strips
• 2 tbsp. oil
• 1 med. onion, halved and thinly sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. canned chicken broth
• 1 can chili beans without meat
• 1 c. thick and chunky green chili salsa
• 1 small can sliced black olives, drained
• 1 1/2 c. shredded cheddar cheese

1. Preheat oven to 350u0b0.
2. Place chicken breasts in deep skillet. Add water to barely cover.
3. Bring to a simmer and cook over medium heat until chicken is white throughout, but still moist, 12-15 minutes.
4. Drain.
5. When cool enough to handle, tear into 1 inch strips and layer in a greased 9x13 inch baking dish. Layer tortilla strips evenly over chicken.

chicken, corn tortillas, oil, onion, cream of mushroom soup, cream of chicken soup, chicken broth, chili beans, black olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810417 (may not work)