3 to 4 C cooked Chicken, cubed or shredded

3 to 4 C grated Cheddar Cheese

1 Can pitted black ripe olives, drained and halved

8 to 10 Flour Tortillas, cut into quarters

1 Can cream of Chicken Soup, undiluted

1 Can cream of Mushroom Soup, undiluted

1 (4oz) can diced green chilies

1 med Onion, diced

Salt and Pepper to taste.

Combine both soups, chiles, onion, salt and pepper. Line bottom of crock-pot with double layer of tortillas, oberlapping quarters to cover. Layer chicken, cheese, olives, soup mixture and tortillas until crock-pot is filled, finishing with double layer of tortillas. Place cover on crock-pot; cook on low for 6-8 hours, or on high for 4 to 6 hours. Makes 6 servings.