4 chicken breasts, boil and shred-season in skillet with a little water after shredding. Keep warm until ready to assemble.
Sauce
1 can of cream of chicken soup
1 can cream of mushroom soup
1/2 carton of sour cream
1 small can diced green chiles
1/2 small can of jalapenos with some juice
Heat it all up in a pan
In corn tortillas layer chicken, cheese (Colby/Jack), onions, black olives and sauce.
Cover loosely and bake 30 minutes at 400
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