Chicken Enchilada Casserole

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 C Sour Cream
1 Can Diced Green Chilis
2 lbs Chicken (about 6 boneless skinless breasts)
1 T Cumin
1 T Garlic Powder
2 t Poultry seasoning blend
1 Onion
1 bunch fresh cilantro
1 Green Pepper
1 Yellow Pepper
1 Red Pepper
1 Pkg White Corn Tortillas
12-16 oz Har of Salsa
1 lb Mild Cheese
1 Can Sliced Mushrooms

Saute chicken and shred or chop into small chunks.  Add seasonings, diced onion, finely chopped cilantro and diced peppers. 

Blend soups, sour cream and chilis in a bowl (jalapenos if you like it hot)

Cut tortillas into 1 inch strips.  Grate cheese.

Spread half of the soup mixture in the bottom of a 9 X 12 inch casserole pan.  Layer in tortillas.  Spread half of the chicken mix on that.  Sprinkle on half of the olives, half the salsa and half the cheese.  Repeat the layers (tortillas, chicken, olives, salsa & cheese)

Cover and bake for 30 minutes at 425.