mitchell family cookbook

4		cooked whole chicken breasts (save broth)
12		corn tortillas
1	Can	cream of chicken soup
1	Can	cream of mushroom soup
1	Cup	milk
1		onion - grated
1	Can	chopped green chilis (or 2 cans green chile salsa)
¾	Pound	grated cheddar cheese
1	Can	sliced ripe olives

Cut cooked chicken in large pieces. Cut tortillas in one inch strips.
Mix soups, milk, onion and chile salsa (or chiles)
Butter large shallow casserole. Add 3 tablespoons chicken broth.
Arrange half of the tortilla strips in the bottom of the casserole, cover with half the chicken pieces and half the sauce.
Repeat the layers ending with sauce.
Top with grated cheese.
Refrigerate 24 hours. Bake 1.5 hours at 350 deg.