1. Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups). 2. In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions. 3. In a 9x13 pan sprayed with no-stick spray, layer as follows:. 4. Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy. 5. Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover. 6. Layer 3: 1/2 of the shredded chicken pieces. 7. Layer 4: 1/2 of the cheddar cheese. 8. Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture). 9. Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted. 10. Serve with sour cream and green or red chili sauce, if desired. ---------------------------------------------------------------------------
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