Chicken Tortilla

6 Chicken Breasts (w/skin)
2 Cans each of Cream of Mushroom & Cream of Chicken Soup
4 Sm. Cans of Diced Ortega Chilies
1 Lg. Can Sliced Black Olives
2 Balls of Mozzarella Cheese
Flour Tortillas

Cook chicken, shred it and set it aside.
Mix the soups, chilies and olives and set aside.

Spray a baking dish with PAM and then place pieces of torn tortillas on the bottom.
Cover with shredded chicken and top with soup mixture.
Top this with another layer of torn tortillas.
Cover with more chicken and soup mixture.
Top to sliced Mozzarella Cheese.

Bake at 350 degrees until it bubbles.

Serve with crusty rolls and butter.