Friday, October 3, 2008

Crockpot Tortilla Chicken

Note: Once fall arrives and we are busy with school, my crockpot gets a workout!

Crockpot Tortilla Chicken

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.


From the Doghouse said...

OK, that's so on!

Live.Love.Eat said...

Very yummy sounding!!!!!
Have a great weekend.

Prudy said...

I love making my enchiladas in the crockpot. Boy, that hummingbird cake sure looks like a winner! Yum!