Chicken Tortillas

1 Whole chicken; cook, or

-canned chicken 1 cn Cream of chicken soup

1/2 c Green chili salsa

2 tb Quick cooking tapioca

1 md Onion; chop

1 1/2 c Cheese; grate

12 Corn tortillas

Black olives; slice

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crockpot 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 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 black olives. MM Waldine Van Geffen [email protected].

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