Mexican Lasagna - cooking recipe

Ingredients

1 doz. corn tortillas (plain as they come from pkg.)
12 oz. salsa (Pace Thick & Chunky, glass jar)
5 to 6 large chicken breast halves, cooked and cubed (4 c.)
1 qt. sour cream
4 oz. diced green chiles (canned)
4 1/2 oz. sliced black olives (2 small cans)
1 lb. Pepper Jack cheese, grated

Preparation

Mix cubed chicken with sour cream.
Butter deep 9 x 13-inch pan.
Make two layers as follows:
6 tortillas, 6 ounces salsa, 1/2 of chicken in sour cream mixture, 2 ounces chiles, 1 can olives and 1/2 pound cheese.
Bake at 350\u00b0 about 45 minutes until hot and bubbly.