4 chicken thighs, skinless & bonless
1 onion, chopped
1/2 c. water
1/2 c. chicken broth
1 pkg. corn tortillas, cut into strips
2 c. grated 'mexican style' cheese
1 can tomatoes & green chiles
1 can cream of chicken soup
Black olives, slices
Poach chicken & onions in broth & water, when done remove chicken, cool & shred, leave the onions with the broth.
Measure broth & add additional water to bring total vol to 1/2 cup, add tomatoes & soup and heat to simmer.
Line bottom of deep dish pie with 1/2 of tortilla strips. Then over that add 1/2 of chicken, a layer of 1/2 of the cheese. Pour over 1/2 of the sauce, Repeat layers but this time add the sauce first & then the cheese so the cheese is on top. Dot with sliced olives.
Bake at 350 degrees for 30 minutes.
Serves 4 - 6