Crock pot chicken tortillas
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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