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Chicken Tortillas
Ingredients
Meat from 1 whole chicken or canned chicken or parts
1 can cream of chicken soup
½ cup green chilli salsa
2 tbsp. quick cooking tapioca
1 medium onion, chopped
1 ½ cup grated cheese
1 dozen corn tortillas
Black olives
Method
Tear chicken into bite size pieces; mix with soup, chilli, salsa and tapioca. Line bottom of with 3 corn tortillas, torn into bite size pieces. Add ⅓ of the chicken mixture. Sprinkle with ⅓ of the onion and ⅓ 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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