Ingredients: 3 chicken breasts 6 corn tortillas 1 can cream of mushroom soup 1/2 c. chicken broth 1/4 c. ripe olives 1 (4 oz.) can chopped green chilies 1 (4 oz.) can small mushrooms salt and pepper to taste 1/2 lb. Cheddar cheese, grated


Cook chicken until it comes off bone easily. Break into bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes well.


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