4 chicken breasts, boiled and seasoned
8 to 10 flour tortillas, cut like noodles
1 onion, chopped
1 can Ortega chilies, seeds removed and chopped
1 can cream of chicken soup
2 cans mushroom soup
1/2 cup chicken broth
1 lb. tillamook cheese, grated
Combine soups in a large bowl. Cut tortillas into thin strips and soak the tortilla strips in the soups along with the chilies and onion.
Using a 3 quart casserole, place a layer of chicken, top with the soup mixture, then top with cheese and olives. Repeat layering as needed making sure that the final layer is grated cheese.
Bake at 300 degrees for 1 hour.