Friday, February 12, 2010

Creamy Chicken and Tortillas

  • 4 cups cooked chicken, diced
  • 1 dozen corn tortillas, each cut into 6-8 triangles
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 8 oz. jar salsa
  • 1 cup sour cream
  • 1/2 cup chedder cheese
Combine the soups, salsa and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 minutes before eating. Serve with salad and warm tortillas. Enjoy!

Serves: 8

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