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Ingredients:
- 4 cups cooked, diced chicken
- 1 pkg. (10-12) flour tortillas
- 1/2 cup chopped onion
- 2 (10 3/4 oz. each) cans cream of chicken soup
- 1 can (approx. 10 ounces) tomatoes with green chiles (Ro-Tel or similar)
- 4 tbsp. quick cooking tapioca
- 4 cups grated process Cheddar cheese
Preparation:
In a large bowl mix chicken, soup, tomatoes with green chiles, and tapioca.
Rip 2 to 3 tortillas into pieces and line the bottom of a 5- to 6-quart
slow cooker. Add 1/3 of the chicken mixture; top with 1/3 of the onion
and cheese. Repeat layers of tortillas, chicken mixture, onion and
cheese two more times. Cover and cook on LOW for 6 to 8 hours or on high
for about 3 hours. You may cut the recipe in half for a smaller crockpot. Serves 4 to 6.
More Mexican-Style Recipes
Ranch Chicken Recipe
Taco Meatballs Recipe
Taco Casserole Recipe
Taco Soup Recipe
Taco Chili Recipe
Chiles Rellenos Recipe
Mexican Mac 'n Cheese Recipe
Chicken Taco Casserole Recipe
Taco Salad
Taco Cheese Dip
Mexican Chicken Casserole Recipe
Mexican Cornbread Recipe
Mexican Recipe - Scrambled Eggs
Mexican Recipe - Judy's Enchiladas
Mexican Beef Salad
Relleno Bake Recipe
Mexican Recipe Cheese Dip
Fiesta Chicken Breasts
Chicken Relleno Bake
Pork and Green Chile Stew
Slow Cooker Recipes | Casseroles | Main Recipe Index
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