Ingredients

Meat from 1 whole chicken or canned chicken or parts
1 can cream of chicken soup
1/2 C. green chili salsa
2 Tbsp. quick-cooking tapioca
1 medium onion chopped
1 1/2 C. grated cheese
1 dozen corn tortillas
Black olives sliced

Cooking Instructions

Tear chicken into bite-size pieces. Mix with soup, chili, salsa and tapioca. Line bottom of crock pot 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 grated 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 sliced black olives.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)