Viva La Chicken

• 4 whole chicken breasts, cooked or 1 chicken, cooked and cut up
• 1 doz. corn tortillas
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 c. evaporated milk
• 1 c. chicken broth
• 1 large onion, chopped
• 1 (8 oz.) can chili salsa
• 1 (4 oz.) can diced green chiles
• 1 (6 oz.) can black olives, sliced
• 1 lb. Monterey Jack cheese, grated

1. Bake or boil chicken until done.
2. Debone and dice.
3. Cut tortillas into 1-inch strips.
4. Mix together soups, milk, broth, onion, salsa, chiles, olives and cheese. Reserve 3/4 of the cheese for topping.
5. In a
6. large oiled casserole dish, layer half of the ingredients starting with the tortillas, then chicken and finally sauce. Repeat, ending with the sauce.
7. Bake, uncovered, in a 300u0b0 oven for 1 1/2 hours. During the last 15 minutes of baking, top the dish with remaining 3/4 cup of cheese.
8. Serves 6 to 8.

chicken breasts, corn tortillas, cream of chicken soup, cream of mushroom soup, milk, chicken broth, onion, chili salsa, green chiles, black olives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013663 (may not work)