FAMOUS BAKED MEXICAN CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Preston Estate in Blackburn, Texas in 1988. 10 corn tortillas 1 fryer chicken boiled skinned deboned and cut into small pieces Vegtetable oil 1 bunch green onions with tops sliced 1 green bell pepper chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 can chicken broth 1 teaspoon garlic salt 1 teaspoon freshly ground black pepper 1-1/2 tablespoons chili powder 1 teaspoon ground cumin 1 can tomatoes with green chilies 1/3 pound sharp cheddar cheese grated 1/3 pound pepper jack cheese grated 1/4 cup ripe black olives sliced 1/4 cup pimiento stuffed olives sliced Saut� green onions and bell pepper in a small amount of oil in a large skillet until limp. Combine soups and broth. Add to skillet. Combine garlic salt, pepper, chili powder and cumin and stir in mixture in skillet. Break up tomatoes and add to mixture. Oil a large casserole dish. Place a layer of quartered tortillas, sauce, mixed cheeses and olives. Repeat layers and bake at 325 for 20 minutes.