Ingredients

• 4 chicken breasts
• 1/2 cup water
• 1 cup chicken broth
• 1 cup milk
• 1 can cream of mushroom soup
• 1 14oz can diced green chilis
• 9 corn tortillas, cut in squares
• 1 can sliced ripe olives
• 1 lb shredded cheddar cheese
• 1 tablespoon green onion
• Sour cream for serving

Preparation

1. Cook chicken in skillet till tender - shred into bite size pieces
2. Combine broth, milk, soup, onion & chilies
3. Stir in chicken
4. In buttered 9x13 pan:
   • Layer 1/2 tortillas
   • Top with 1/2 chicken mix
   • Add 1/2 olives
   • Add 1/2 cheese
   • Repeat layers
5. Bake uncovered at 350° for 45 min till bubbly
6. Serve with green onion & sour cream