Chicken Ole'

By Lorena_321

Ingredients

• 12 corn tortillas, cut into 8 pieces ea.
• 1 can (7 oz.) green chili salsa
• 4 cups chopped, cooked chicken
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 T. grated onion
• 1 can cream of mushroom soup
• 1 ½ cups grated cheddar cheese

Preparation

Step 1

Lightly grease sides and bottom of slow-cooking pot. Arrange alternate layers of tortillas with chicken and soup mixture. Cover and cook on low 4 to 5 hours. Sprinkle with cheese and cook on low another 15 to 20 minutes. Great served with refried beans and Spanish rice.