| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cooked chicken; diced , (up to 4) |
| 1 |
pk |
(10-12) flour tortillas |
| 1 |
md |
Onion; chopped |
| 2 |
cn |
(10 oz.) cream of chicken soup |
| 1 |
cn |
(1 c.) tomatoes & chilies |
| 4 |
tb |
Quick cooking tapioca |
| 4 |
c |
Grated cheddar cheese |
INSTRUCTIONS
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to
3 tortillas into pieces and line the bottom of a 5 quart crockpot. 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; cook
on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot
makes 1/2 recipe. This is a good take-in dish or potluck.
Posted to recipelu-digest Volume 01 Number 343 by James and Susan Kirkland
<kirkland@gj.net> on Dec 05, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”