1 (1-2 pound) chicken, whole fryer Salt, to taste Pepper, to taste Garlic powder , to taste 1 can (10 ¾ oz.) cream of chicken soup 1 can (10 ¾ oz.) cream of mushroom soup 5 green onions, diced 1 cup black olives, sliced Non-stick cooking spray 12 corn tortillas, softened 4 whole green chiles, seeded and sliced 1 cup jack cheese, grated
Season chicken with salt, pepper and garlic powder to taste. Cook, covered with water, in large pot over medium heat until done. Remove chicken from stock and allow to cool. Meanwhile, in a medium saucepan, combine cream of chicken and cream of mushroom soups, onions and black olives. Shred chicken when cooled and add to soup mixture. Stir in 2 cups of the reserved chicken stock. To chicken mixture.
Spray casserole dish with non-stick cooking spray. Place a layer of softened tortillas on bottom layer of dish.** Next, layer with chicken mixture to cover tortillas and sprinkle with cheese. Arrange a layer of chile slices on top. Repeat layers until all ingredients are used. Bake at 350F for 30 minutes. Serve piping hot.
** To soften corn tortillas dip each tortilla in hot vegetable oil for a few seconds per side and drain on paper towels.
