|1||Whole chicken; cook, or canned chicken|
|1 can||Cream of chicken soup|
|½ cup||Green chili salsa|
|2 tablespoons||Quick cooking tapioca|
|1 medium||Onion; chop|
|1½ cup||Cheese; grate|
|Black olives; slice|
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crockpot with 3 corn tortillas, torn into bite size pieces. Add ⅓ of the chicken mixture. Sprinkle with ⅓ of the onion and ⅓ of the cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on LOW 6 to 8 hours or HIGH for 3 hours.
Garnish with black olives. MM Waldine Van Geffen vghc42a@....
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@... ( CELENA B FEILTEAU) on Aug 30, 1997
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