Ingredients

• 1 whole chicken, cooked and shredded
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2 (4 1/2 ounce) cans diced green chilies, undrained
• 2 (4 1/2 ounce) cans sliced mushrooms, drained
• 1 (6 ounce) can black olives, drained and sliced
• 1 tablespoon dried onion flakes
• 1 lb cheddar cheese, shredded
• 12 -15 corn tortillas

Instructions

1. Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).

2. In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.

3. In a 9x13 pan sprayed with no-stick spray, layer as follows:.

4. Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.

5. Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.

6. Layer 3: 1/2 of the shredded chicken pieces.

7. Layer 4: 1/2 of the cheddar cheese.

8. Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).

9. Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.

10. Serve with sour cream and green or red chili sauce, if desired.