Mexican Casserole - cooking recipe

Ingredients

3 c. cooked chicken or turkey
8 corn tortillas
1 onion, chopped
1 can cream of chicken soup
1 can tomatoes and chilies
2 Tbsp. quick cook tapioca
2 c. grated cheese (Cheddar for mild or Monterey Jack for hot)

Preparation

Mix chicken or turkey with soup, tomato, chilies and tapioca. Line bottom of crock-pot with some broken tortillas.
Repeat layers of tortillas, chicken soup mixture, onion and cheese. Cover and cook for 6 to 8 hours on low setting or on high for 3 hours.
Serve with picante sauce.