Crockpot Chicken Tortillas
Crockpot Chicken Tortillas recipe
Yield
6 servingsPrep
15 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
whole, cooked |
*
|
| 1 | can |
soup, cream of chicken
|
|
| ½ | cup |
green chili salsa
|
* |
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 1 | medium |
onions
chopped |
|
| 1 ½ | cups |
cheese
grated |
|
| 12 | each |
flour tortillas
|
*
|
| 1 | x |
black olives
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
whole, cooked |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 118 | ml |
green chili salsa
|
* |
| 3E+1 | ml |
tapioca, quick-cooking
|
|
| 1 | medium |
onions
chopped |
|
| 355 | ml |
cheese
grated |
|
| 12 | each |
flour tortillas
|
*
|
| 1 | x |
black olives
sliced |
*
|
Directions
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 ⅓ of the chicken mixture.
Sprinkle with ⅓ of the onion and ⅓ 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.
