Crockpot Chicken Tortillas

• Meat from 1 whole chicken OR canned chicken or parts
• 1 can cream of chicken soup
• 1/2 c. green chili salsa
• 2 tbsp. quick cooking tapioca
• 1 med. onion, chopped
• 1 1/2 c. grated cheese
• 1 doz. corn tortillas
• Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crockpot 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. Back to the Index!