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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.