1 whole chicken, cooked and boned
2 Tbsp. minced onion
1 can green chiles
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
mushrooms and olives (optional)
1 dozen tortillas, torn in little pieces
½ lb. grated cheddar cheese
Mix chicken, onion, chiles, soup, broth, and mushrooms and/or olives together. Grease 9x12 inch flat casserole. Tear tortillas and fill bottom of pan, place ½ of the mixture on top, then add ½ of the cheese. Layer again with tortillas and mixture. Top with cheese. Bake 1 hour at 325°. Serve on shredded lettuce. You can freeze before or after cooking.
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