Chicken Enchilada Casserole

2 cans cream of chicken soup (or 1 each of c of c, c of m) 4 cups shredded cooked chicken 2 4-oz. cans diced green chilies 1 soup can milk 1 cup sour cream 1 cup sliced black olives 1 dozen tortillas, torn into large pieces 1 cup shredded cheese crushed tortilla chips (optional) Mix everything except cheese and spread in 9x13 casserole dish; sprinkle cheese & crushed tortilla chips on top. Bake at 350 for 30 minutes.