Ingredients
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 tablespoons grated onion
1½ cups grated cheddar cheese
12 flour or corn tortillas, torn into 6-8 pieces
2 quarts home bottled chicken, drained and roughly shredded
7 ounce jar salsa
½ cup grated cheddar cheese
Instructions
Combine soups, sour cream, onion and 1½
cups of grated cheese.
Place ⅓ of each of the following in layers in crock-pot:
torn tortillas, soup mixture, chicken and salsa. Repeat layers 2 more times.
Cover and cook on low for 1-3 hours. (Do no cook on high.)
Gently stir. Sprinkle with remaining ½ cup cheese.
Cover.
Cook on low for another 15-30 minutes.
Serve with tortilla chips and lettuce.
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