Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | 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 \N | Dz corn tortillas |
\N \N | 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