What You Need

• 5 pounds boneless chicken breasts
• 1 chopped garlic clove
• Salt and pepper to taste
• 4 cans condensed tomato soup
• 1 chopped onion
• 1 can diced chilies
• 1 large jar Velveeta cheese
• 1 can chopped black olives
• 3 pounds shredded Monterey Jack cheese
• 3 dozen corn tortillas
• 3 ½ to 4 cups vegetable oil
• 1 head shredded lettuce
• 1 large container sour cream

How to Make It Chop the onion and then set aside until needed.
Using a large cooking pot over a high heat setting you will add the 5 pounds boneless chicken breasts and enough water to cover the meat.
Bring to a boil and then add the garlic, salt and pepper.
Continue boiling to cook the chicken.
Using a large saucepan over a low heat you will add the tomato soup and allow it to simmer.
Add ¼ cup chopped onion, diced chilies and cheese.
Stir continually to blend while melting and combining the ingredients over a low heat.
Remove chicken from the pot and allow it to cool to the touch after cooking.
Remove the skin and bones and discard.
Finely shred the meat, set aside until needed.
Remove soup from heat.
Preheat the oven to 350 degrees Fahrenheit.
Combine the chicken, chopped olives and the remaining chopped onions in a large bowl.
Prepare your area by having a large pan, the bowl of chicken mixture, and the shredded cheese near the stove within easy reach to prepare the tortillas.
You will also need a pair of tongs for removing them from the hot oil.
Using a small frying pan over a medium to high heat you will add enough oil to fry the tortillas.
Fry the tortillas in hot oil for about 10 to 15 seconds.
Remove after cooking and dip each in the tomato soup for 10 seconds.
Arrange each of the tortillas in the lasagna pan while slightly overlapping them.
After completing a layer of tortillas you will add some chicken and then top it with cheese.
Repeat this layering process of tortillas, chicken, and cheese.
On the second layer you will add and evenly spread about 2 cups of soup.
Repeat until nearly filling the pan.
After the last layer of tortillas you will spread some more soup and then top with cheese and chopped onions.
Cover the pan with aluminum foil and bake in the preheated oven for about 45 minutes.
Remove foil and return to oven to bake for 15 minutes.
Remove from oven and allow it to cool for about 10 minutes before cutting and serving.