Contributed by Annette

Ingredients:

• 4-5 chicken breasts
• 2 cans cream of chicken soup
• 1 cup sour cream
• 2 cans green chilis
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1 bunch green onions, chopped
• 1 dozen corn tortillas
• 1 small can sliced black olives (optional)

Boil chicken, let cool and shred.

Mix cream of chicken soup, sour cream, green chilis, milk, 1 cup cheese, and green onions. Save some of the green onion tops (chives) to sprinkle on top. Add shredded chicken. Tear corn tortillas into small pieces or strips.

Spray casserole dish with cooking spray. Layer corn tortillas on bottom of dish; pour chicken mixture to cover tortillas. Layer again with tortillas and mixture. Continue layering until all mixture is used. Top with remaining shredded cheese, green onions, and black olives.

Cover and bake at 400 degrees for about 45 minutes or until bubbly and browning on the edges.