Ingredients:
1 (30 ounce) cans cream of chicken soup
1 (10 ounce) cans of ortega diced green chilies
10 ounces monterey jack cheese ( shredded)
3 cooked chicken breasts, meat removed
1 package corn tortillas
1 (2 1/4 ounce) cans of sliced olives
Directions:
In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
Set aside.
Lightly fry all the corn tortillas.
In a 13×9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
Bake at 375 for 40 minutes or till lightly brown on top.
Servings: 4-6
Time preparation: 25 min.
Time total: 70 min.