Crock-Pot Chicken South Texas - cooking recipe

Ingredients

12 corn tortillas, cut into 6 or 8 pieces each
4 c. coarsely chopped, cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 (7 oz.) can green chili salsa
1 c. dairy sour cream
1 Tbsp. grated onion
1 1/2 c. grated Cheddar cheese

Preparation

Lightly grease sides and bottom of slow-cooking pot.
Arrange alternate layers of tortillas with chicken and mixture of undiluted soups, salsa, sour cream and onion.
Cover and cook on low for 4 to 5 hours.
Sprinkle with cheese and cook on low another 15 or 20 minutes.