Cindy's Crockpot Chicken Ole

Adapted from Cindy Flake

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

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.
Cook on low for another 15-30 minutes. 

Serve with tortilla chips and lettuce.

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