Chicken Enchilada Casserole

3 pounds of chicken, white or dark meat, whatever you like
6 tortillas, cut into bite sized pieces
1 can of cream of celery soup
1 can of cream of mushroom soup
1 small can of Ortega diced chiles (chop pieces even smaller)
1 can sliced black olives
2 cups shredded cheddar cheese
1 cup of sour cream

Cook chicken and then cut into bite sized pieces. Mix the two cans of soup in a bowl. Add the olive and sour cream. In a casserole dish arrange the ingredients in the following order:  

• soup mixture
• tortillas
• chicken
• chile pieces
• cheese

Repeat layering one more time. Top with a bit of the soup mix and cheese. Bake for 20-30 minutes at 350 degrees.