Chicken Tortilla

This is a crockpot recipe that Mom submitted to the 1990 St. Luke's cookboook.

20 minutes to prepare, three hours to cook

Makes 6 servings

Janice T. Watlington

Contributor!Watlington, Janice T. Main Dishes!Chicken Tortilla Chicken!Chicken Tortilla Casserole!Chicken Tortilla Tortillas!Chicken Tortilla Cheese!Chicken Tortilla Rotel!Chicken Tortilla Cream Soup!Chicken Tortilla

Ingredients

• 1 Fryer Chicken cooked and boned
• 1 can (10.5 oz) Cream of Chicken Soup condensed
• 1/2 cup (1/2 can) Tomatoes w. Chilies (Rotel)
• 2 Tbsp. Tapioca instant
• 6 to 8 Tortillas broken into pieces
• 1 medium Onion chopped
• 2 cups Cheddar Cheese grated

Directions

Cut chicken into bite-sized pieces. Mix well with cream of chicken soup, tomatoes, and tapioca.

Line bottom of crock pot with tortillas. Add 1/3 of chicken mixture, and sprinkle with onion and cheese. Repeat two more times.

Cover and cook on low for six to eight hours, or high for three hours.