Mexican Chicken - cooking recipe

Ingredients

2 chickens, boiled and deboned (reserve 2 to 3 c. chicken broth)
2 pkg. corn tortillas
2 (8 oz.) Cheddar cheese, grated
2 cans cream of chicken soup, heated
12 long slices Mozzarella cheese
1 can Ro-Tel tomatoes with green chilies
pitted black olives, sliced

Preparation

Dip corn tortillas in reserved chicken broth and line a 9 x 13-inch baking pan.
Put layer of chicken, Cheddar cheese, heated soup, Ro-Tel tomatoes
and slices of Mozzarella cheese. Repeat until all ingredients
are used.
Top with sliced black olives. Bake at 350\u00b0 for 30 minutes.