2 cup Cooked chicken, (no bones or skin)
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 cup (8 oz.) sour cream
1 can (7 oz.) herdez salsa verde , (green hot
; sauce)
16 Corn tortillas, cut into quarters
1 cup Grated colby cheese
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Mix together first 5 ingredients. Alternate first mixture with tortillas and cheese. Sprinkle top with chili powder or paprika. Cook in crock pot on low for 4 hours or high for 2 hours. Serve with guacamole and chopped tomatoes and onions, and/or green salad. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland <kirkland@gj.net> on Dec 04, 1997
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