mitchell family cookbook

4		chicken breasts, cooked (save broth)
12		corn tortillas
1	Can	cream of chicken soup
1	Can	cream of mushroom soup
1	Cup	milk
1		onion grated
2	Can	green chile salsa (or 1 can chopped green chiles)
¾	Pound	sharp cheddar grated
1	Can	sliced ripe olives (optional)

Cut cooked chicken in large pieces.
Cut tortillas in one inch strips.
Mix soups, milk, onion and chile salsa.
Butter large shallow casserole. Add 3 tables spoons reserved broth. Place half of the tortillas on the bottom. Cover with half the chicken and half the sauce. Repeat layers ending with Sauce.
Top with cheese and refrigerate 24 hours.
Bake 1 1/2 hours at 350 deg.