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Crock Pot Chicken Tortillas


Serve these tasty tortillas with your favorite rice dish, refried beans, and salad.


  • 4 cups cooked chicken shredded or cut into bite-size pieces
  • 1 can cream of chicken soup
  • 1/2 c. green chile salsa
  • 2 tbsp. quick cooking tapioca
  • 1 med. onion, chopped
  • 1 1/2 c. shredded cheese
  • 12 to 15 corn tortillas
  • Black olives
  • 1 tomato, chopped
  • 2 tablespoons chopped green onion
  • sour cream for garnish


Combine chicken with soup, chile salsa, and tapioca. Line bottom of Crock Pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 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, chopped tomatoes, green onion, and sour cream, if desired.
Serves 6 to 8.

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