29 ounces salsa, heated
2 cups chicken, cooked and chopped
1/3 cup chopped cilantro
4 large corn tortillas
8 ounces cottage cheese
1 egg, beaten
4 ounces diced green chiles, drained
1 can sliced olives, drained well
3/4 cup Monterey jack cheese, shredded
3/4 cup Cheddar cheese, shredded

Mix first three ingredients and spread 1/3 of mixture in the bottom of an 11 x 7-inch microwave baking dish. Layer 2 corn tortillas on top.

Combine next four ingredients with 1/2 cup of each shredded cheese and spoon 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes, rotating the dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts.

Cut into squares.

Serves 6.