Chicken Tortilla

• 4 chicken breasts
• bay leaf
• 2 handfuls chopped celery
• 1 onion, quartered
• salt and pepper to taste
• sour cream
• 1 1/2 lb. grated Cheddar cheese
• corn tortillas, cut into 1-inch strips
• 1 onion, chopped
• 1 can sliced black olives
• 1 can cream of mushroom soup
• 1/2 can Ro-Tel tomatoes
• 1 can cream of chicken soup

1. Add chicken breasts to boiling water with bay leaf, celery and onion.
2. Boil for 10 minutes.
3. Remove chicken; allow to cool.
4. Save broth.
5. Cut tortillas and grate cheese; set aside.
6. In medium saucepan, combine green chilies, onion, soups and Ro-Tel tomatoes. Add enough broth to make about 1 to 2 cups.
7. Cube breasts. Assemble in casserole dish.
8. Pour small amount of sauce in bottom of dish, then layer of tortillas (several thick), layer of chicken and a few black olives.
9. Finish with cheese.
10. Repeat layers as necessary, ending with cheese.
11. Add dollops of sour cream; sprinkle with more black olives.
12. Bake at 350u0b0 for 45 minutes, or until heated through.

chicken breasts, bay leaf, celery, onion, salt, sour cream, cheddar cheese, corn tortillas, onion, black olives, cream of mushroom soup, rotel tomatoes, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918373 (may not work)