1 Whole chicken, cook, or canned chicken
1 can Cream of chicken soup
1/2 cup Green chili salsa
2 tbsp Quick cooking tapioca
1 medium Onion, chop
1 1/2 cup Cheese, grate
12 Corn tortillas
Black olives, slice
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Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crockpot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on LOW 6 to 8 hours or HIGH for 3 hours. Garnish with black olives. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997
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