Boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chiles
1 (4 oz.) can of green chile salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained

Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chiles together. Grease bottom of 9x13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300°F for 1-1 1/2 hours. Makes 6-8 Servings.