Chicken tortillas

Yield: 1 Recipe

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

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