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Ingredients
- Meat from 1 whole chicken or possibly canned chicken or possibly parts
- 1 can cream of chicken soup
- 1/2 c. green chili salsa
- 2 Tbsp. quick-cooking tapioca
- 1 med onion minced
- 1 1/2 c. grated cheese
- 1 doz corn tortillas Black olives sliced
Directions
- Tear chicken into bite-size pcs, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite-size pcs. Add in 1/3 of the chicken mix. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mix, onions and cheese.
- Cover and cook on LOW 6 to 8 hrs or possibly HIGH for 3 hrs. Garnish with sliced black olives.
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