1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 cans cream of chicken soup
1 can tomatoes & chilies
4 tbsp. quick cooking tapioca
4 cup grated cheddar cheese
|
|
|
| KING RANCH CHICKEN | ||
| 3-4 cup cooked chicken, diced 1 pkg. (10-12) flour tortillas 1 med. onion, chopped 2 cans cream of chicken soup 1 can tomatoes & chilies 4 tbsp. quick cooking tapioca 4 cup grated cheddar cheese |
||
| In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on High for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. | ||