chicken tortillas
| Measure | Ingredient |
|---|---|
| 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 |
| 12 | Corn tortillas |
| 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
Similar recipes
- Chicken
- Chicken-tortilla casserole
- Crockpot chicken
- Crockpot stew
- Grilled chicken tortillas
- Mexican tortilla soup
- Shrimp tortilla soup
- Tortilla bake
- Tortilla casserole #1
- Tortilla casserole #2
- Tortilla chicken
- Tortilla dip
- Tortilla eggs
- Tortilla pizzas
- Tortilla rolls
- Tortilla soup (vegetarian)
- Tortilla soup 2
- Tortillas #1
- Tortillas #2
- Wheat tortillas
Random recipe of the day
Follow us
