Chicken Tortillas
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)