Baked Chicken Tortilla - cooking recipe

Ingredients

5 whole chicken breasts
8 flour tortillas
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of chicken soup
1 c. milk
1 c. green chili salsa sauce
1 grated onion
1 small can chopped olives
1/2 lb. grated cheese (Cheddar)

Preparation

Wrap chicken in foil and bake 1 hour in 450\u00b0 oven.
Cut into chunks.
Butter Pyrex dish and pour chicken juice into it.\tCut tortillas into 1-inch strips and layer on the bottom of the dish. Mix soups, milk, salsa, onion and olives together.\tLayer the chicken pieces on top of tortilla strips and pour 1/2 soup mixture on top of them.
Repeat the layers and cover with cheese. Refrigerate 12 to 18 hours.
Bake in slow 300\u00b0 oven for 90 minutes.
Serves 10.