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1 1/2 cups chicken strips
1 can cream of chicken soup
1 can cream of mushrooms
18 corn tortillas
1 can slices olives
1 tsp salt
3 tbs cooking oil
1 can diced green chilies,
1/2 cup sour cream
1 lb Longhorn cheese
1 bunch green onions
1/2 tsp pepper
1 cup water

In a 12 inch Dutch Oven, brown chicken strips in cooking oil. Remove chicken from oven. Layer tortillas, overlapping, to cover bottom of oven. Add chicken strips and diced chilies. Mix soup, water, seasoning and pour over chicken. Cut balance of tortillas into 1" strips and layer over chicken. Put onions and olives over tortilla strips. Grate cheese and chop green onions and sprinkle over mixture. Cover and bake for 20 minutes.

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