Ingredients

• 1 Chicken(2 1/2 to 31bs cooked and cut up it bite size pieces)
• 1 pkg Flour tortillas-medium size
• 1 can Cream of Chicken soup
• 1 can Cream of Celery Soup
• 1 jar Ortega Chili Salsa
• 2 cups Grated Cheddar Cheese
• 2 cups Grated Monterey Jack Cheese
• 1/2 cup Onions – diced
• 1 can(7 oz) Diced Green chiles
• 1/2 cup Black Olives-sliced, plus a few whole for garnish
• Dash Garlic powder
• Dash Cummin powder
• Sour Cream for garnish
• 1/2 cup Cheese for garnish

Directions

Combine soups with onions and powders. Grease 9″x13″ pan. Cover the bottom of the pan with a layer of torn tortilla strips. Cover strips with a layer of chicken, then layer of soup, layers of cheese, salsa, and olives. Repeat process, ending with cheese, salsa, and olives on top. Bake at 400°F for 45 minutes or until golden brown on top. Before serving add dollops of sour cream on top; put black olive half on each dollop.

Serves 8 to 10