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Ingredients

• 1 pound rectangular baking dish (glass)
• 10 1/2 chicken breasts, boiled with salt
• 2 (8 ounce) cans Ortega green chili salsa
• 2 cans cream of chicken soup
• 3 c. grated Cheddar cheese (Longhorn)
• 6 corn tortillas, cut into 1x2 inch strips
• 1 can pitted sliced black olives
• 3/4 c. minced green onion

Description

Make Layers. Cover Bottom Of Pan With Half Of Tortilla Strips. Cover Layer 1 With Half Of Chicken. Mix Soup And Salsa Together. Use Half Of Mix Over Layer Of Chicken. Layer Half Of…

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