Chicken Tortillas

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  • Meat from 1 whole chicken or canned chicken or parts
  • 1 can cream of chicken soup
  • 1/2 cup green chili salsa
  • 2 tablespoons quick-cooking tapioca
  • 1 medium onion, chopped
  • 1 1/2 cup grated cheese
  • 1 dozen corn tortillas
  • Black olives


  1. Tear chicken into bite-size pieces; mix with soup, chili, salsa and tapioca.
  2. Line bottom of slow cooker with 3 corn tortillas, torn into bite-size pieces.
  3. Add 1/3 of the chicken mixture.
  4. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.
  5. Repeat layers of tortillas topped with chicken mixture, onions and cheese.
  6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.
  7. Garnish with sliced black olives.

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