Chicken Ole
Yield
12 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
flour tortillas
cut in 8 pieces |
*
|
| 4 | cups |
chicken
cooked |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
onions
grated |
|
| 1 | can |
green chili salsa
|
* |
| 1 ½ | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
flour tortillas
cut in 8 pieces |
*
|
| 946 | ml |
chicken
cooked |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
cream of mushroom soup
|
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
onions
grated |
|
| 1 | can |
green chili salsa
|
* |
| 355 | ml |
cheddar cheese
grated |
|
Directions
Oil crock.
Layer chicken, tortillas, and sauce.
Cover and cook on low 4 hours.
Sprinkle cheese on top, cover, cook 15 minutes more.
