1 lb Chicken Breast Meat 1 tsp Chili Powder

1 small can Green Chilis 1 Medium Onion, chopped

Salt and Pepper to taste

Cook chicken and above ingredients in skillet until meat is done enough to

crumble. Break it up until it is well shredded.

Heat corn tortillas in oil until pliable. Lay the tortillas, one at a time, in a

9"x13" baking dish. Add a third of a slice of Velveeta or American cheese and a

heaping tablespoon of the meat and roll the tortilla up. Slide it to the end of the

pan and repeat until the pan is full of the rolled tortillas (I usually get about 14 in there).

Make a standard white sauce in a sauce pan: 2 Tbs butter, 2 Tbs flour, 2 cups

milk, 1/2 tsp salt, dash of pepper. Melt butter, add flour and salt; stir until

dissolved. Add milk and stir until it starts to thicken. Add 1 cup Monterey

Jack cheese and 1/2 cup green salsa; Stir until cheese is melted. Pour over the

tortillas; cover them all. Sprinkle top with cheddar cheese and sliced black olives.

Bake at 350 for about twenty minutes.