Chicken Tortillas - cooking recipe

Ingredients

1 fryer, cooked and boned
6 to 8 tortillas, broken into pieces (use corn or flour)
1 medium onion, chopped
1 (10 oz.) cream of chicken soup
1/2 can (1/2 c.) tomatoes and chilies (Ro-Tel)
2 Tbsp. quick cooking tapioca
2 c. grated Cheddar cheese

Preparation

Cut chicken into bite size pieces.
Mix well with soup, tomatoes
and
chilies
and tapioca.
Line bottom of crock-pot with tortillas.
Add
1/3
of
the\tchicken
and soup mixture. Sprinkle
with
onion and cheese.
Repeat layers of tortillas, chicken soup mixture, onion and cheese.
Cover and cook on low 6 to 8 hours or on high for 3 hours.\tRecipe may be doubled.