Chili Chicken

This delicious recipe comes from an old friend in Sacramento. She was actually my mom's friend and would make this for their bunco group years ago. It is fabulous! Thanks Sondra for putting your recipe in the Church Cookbook back in 1991!

Ingredients:
1 can reduced fat cream of mushroom soup
1 can reduced fat cream of chicken soup
1 can of chili con carne without beans (I used my left over chili from last night's dinner)
1 cup salsa
1/2 cup chicken broth or water
1/2 cup onion chopped
1 small can sliced olives
3 oz pepper jack cheese
3 oz cheddar cheese
3 large chicken breasts
1 pkg whole wheat tortillas torn into 1/4 pieces

Prepare:
Cube chicken and saute'. I sprinkled mine with granulated garlic and freshly ground pepper.

Combine soups, chili, salsa, broth/water, olives, and onions in a sauce pan; heat over medium heat. 
Layer ingredients in a 9x 13 dish as follows:
-1/3 Sauce
-Half of tortillas
-ALL of your chicken
-1/3 Sauce
-Half of tortillas
-1/3 Sauce
-ALL of your cheese

Bake @ 350 for 30 minutes

1/8 of the casserole = 8 weight watcher points