Crock pot chicken tortillas

Yield: 1 Servings

Measure Ingredient
Meat from 1 whole chicken or canned chicken or parts
1 can Cream of chicken soup
½ cup Green chili salsa
2 tablespoons Quick cooking tapioca
1 medium Onion; chopped
1½ cup Grated cheese
1 Dz corn tortillas
Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot 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 grated 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 sliced black olives. busted by sooz Posted to recipelu-digest Volume 01 Number 311 by James and Susan Kirkland <kirkland@...> on Nov 26, 1997

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