- Prep: 20 min
- Cook Time: 8 hr
- Serving: 6
Serve this dish with spanish rice for a complete meal.
Ingredients
- 1 chicken, skinless and boned, and cut up bite size
- 2 cans cream of chicken soup
- 1 can tomatoes with chilies
- 2 tbsp. quick tapioca
- 6 corn tortillas
- 1 medium onion, chopped
- 2 cups grated cheddar cheese
Directions
- Mix soup, tomatoes and tapioca.
- Add Chicken.
- Tear tortillas into pieces.
- Grease the corck pot.
- Layer starting with tortillas, then chicken mix, onion, and cheese.
- Repeat Twice.
- Top with cheese.
- Cover and cook for 6-8 hours on low or 3 on hight.
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