Enchilada Casserole

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 c Sour Cream
1can Diced Green Chiles (Jalapenos if you like it hot)

2 lbs chicken (about six boneless skinless breasts)
1 T Cumin
1 T Garlic Powder
2 t Poultry Seasoning
1 Onion
1 Bunch Fresh Cilantro
1 Green Bell Pepper
1 Yellow Pepper
1 Red Bell Pepper

1 pkg White Corn Tortillas
12-16 oz Jar Salsa
1 lb Mild Cheese
1 can Sliced Black Olives

Saute chicken and shred or chip it in little chunks...add seasonings, diced onion, finely chopped cilantro and diced peppers.  Blend soups, sour cream and chiles in a bowl.  Cut tortillas into 1 inch strips.  Grate cheese.  Spreak half of the soup mixture in the bottom of a 9X12 pan.  Layer in tortillas, spreak half the chicken mixture on that.  Sprinkle on half of the olives, half the salsa and half the cheese.  Repeat the layers, tortillas, chicken, olvies, salsa, cheese.  Then cover with foil and bake 30 minuntes at 425.  Take the foil off and bake another 10 minutes.  Cut in squares to serve.