Wednesday, 15 October 2014


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 crock pot with 3 corn tortillas, torn into bite
size pieces. Add 1/3 of the c hicken 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

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