South Of The Border Chicken - cooking recipe

Ingredients

6 boneless, skinless chicken breasts
12 corn tortillas
2 tsp. corn or vegetable oil
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cheddar cheese soup
1 cup milk
2 (7 oz) or 1 (16 oz) jar green chile salsa
2 (2 1/4 oz) can sliced black olives, drained
8 oz. grated cheddar cheese

Preparation

Simmer the chicken in a little salted water until tender. Cut into strips and set aside. Meanwhile, brush each tortilla with the oil and cut into 1-inch pieces. Set aside.