| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crockpot, Chicken |
1 |
Recipe |
INGREDIENTS
| 1 |
|
Whole chicken; cook, or canned chicken |
| 1 |
cn |
Cream of chicken soup |
| 1/2 |
c |
Green chili salsa |
| 2 |
tb |
Quick cooking tapioca |
| 1 |
md |
Onion; chop |
| 1 1/2 |
c |
Cheese; grate |
| 12 |
|
Corn tortillas |
|
|
Black olives; slice |
INSTRUCTIONS
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 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 black olives. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997
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