Viva Chicken Tortilla

Another recipe from "Best Recipes from Name Brand Products" cookbook. Oh, my this is my new favorite Mexican Casserole. I might use Monterey Jack cheese instead of the cheddar the next I make this.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons chicken broth or 2  tablespoons water
• 2 (6 ounce) cartons plain yogurt
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1 (8 ounce) jar green chili salsa
• 1  medium onion, finely chopped
• 12  corn tortillas, cut into 1 inch strips
• 4  cups  cut-up  cooked chicken
• 4  cups  shredded cheddar cheese (16 oz)
•  spanish  stuffed olives, sliced

Directions

1. Heat oven to 350.
2. Butter rectangular baking dish, 13 x 9 inches; spoon broth into dish.
3. Mix yogurt, soups, salsa and onion.
4. Layer 1/3 of the tortillas strips, 1 1/3 cups of the chicken, about 1 1/3 cups of the soup mixture and 1 1/3 cups of the cheese in dish; repeat 2 times.
5. Bake uncovered 40 minutes. Let stand 10 to 15 minutes before serving.
6. Garnish with olives.