Serve these tasty tortillas with your favorite rice dish, refried beans, and salad.
Ingredients:
- 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
Preparation:
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.
Serves 6 to 8.
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