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El Rancho Chicken



  • 3 cups cooked cubed chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 (10 ounce) can Ro-Tel diced tomatoes with green chiles
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon ground black pepper
  • 8 ounces shredded cheese
  • 12 (6- or 7-inch) corn tortillas
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  1. Place chicken in slow cooker; cover with remaining ingredients except cheese and tortillas.
  2. Cover and cook on LOW for 6 to 8 hours.
  3. Serve with warm tortillas and cheese.


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