Chicken Tortilla - cooking recipe

Ingredients

4 chicken breasts
bay leaf
2 handfuls chopped celery
1 onion, quartered
salt and pepper to taste
sour cream
1 1/2 lb. grated Cheddar cheese
corn tortillas, cut into 1-inch strips
1 onion, chopped
1 can sliced black olives
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes
1 can cream of chicken soup

Preparation

Add chicken breasts to boiling water with bay leaf, celery and onion.
Boil for 10 minutes.
Remove chicken; allow to cool.
Save broth.
Cut tortillas and grate cheese; set aside.
In medium saucepan, combine green chilies, onion, soups and Ro-Tel tomatoes. Add enough broth to make about 1 to 2 cups.
Cube breasts. Assemble in casserole dish.
Pour small amount of sauce in bottom of dish, then layer of tortillas (several thick), layer of chicken and a few black olives.
Finish with cheese.
Repeat layers as necessary, ending with cheese.
Add dollops of sour cream; sprinkle with more black olives.
Bake at 350\u00b0 for 45 minutes, or until heated through.