| 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
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