CHICKEN TORTILLA CASSEROLE

1 can cream of mushroom soup
1 can chicken of chicken soup
1 can diced green chiles
1 # monterey jack cheese shredded
chicken breasts (boned and cooked)*
corn tortillas cut into strips - I use about 12
black olives ** 

I mix all of the above together in a 9 x 13 baking dish
saving some cheese for the top.

I usually make salsa with more tomatillos than normal
and spread it over the mix before putting the shredded
cheese on top.

Bake 350 for 45 minutes to an hour.

* I use the chicken tenders from Costco and usually
use about 15 pieces cut into bite size pieces.  I 
do not cook them first.  They cook just fine in the
casserole.  

** I don't add these - Trish doesn't like them