Chicken Ortega - cooking recipe

Ingredients

4 chicken breasts, cooked
2 small cans Ortega chilies, diced
1 can cream of chicken soup or 1 can cream of mushroom soup
1/4 c. chicken broth
1 1/2 c. sliced fresh mushrooms
1 1/2 c. Monterey Jack cheese, shredded
6 corn tortillas, cut in triangles
sliced black olives

Preparation

Line greased 8 x 8 or 9 x 12-inch pan with diced chicken (pieces about 1-inch square).
Top with tortillas, chiles and sauce (made from soup, chicken broth and mushrooms mixed together).
Repeat layers. Sprinkle top with black olives and paprika.
Bake at 350\u00b0 for 1/2 hour.
Delicious!