Recipe: Tortillas Mexican Chicken

Tortillas Mexican Chicken

12 corn tortillas, torn into pieces
2 lb cooked chicken, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
7 oz can green chili salsa
8 oz sour cream
1 tablespoon onion, grated
1 1/2 cups cheddar cheese, grated

Lightly grease sides and bottom of crock pot. In a separate bowl, mix together the soups, salsa, sour cream and onion. In the crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.