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Chicken Tortillas

chef.tim.lee's picture
Ingredients
  Fryer chicken 1 , cubed
  Fryer chicken 1 , cooked, cubed
  Cream of chicken soup 10 3⁄4 Ounce
  Tomatoes 1 Can (10 oz)
  Canned tomatoes with chilies 1⁄2 Cup (8 tbs)
  Quick cooking tapioca 2 Tablespoon
  Quick-cooking tapioca 2 Tablespoon
  Tortillas 8 , torn into pieces
  Tortillas 8
  Onion 1 Medium, chopped
  Cheddar cheese 2 Cup (32 tbs), grated
  Grated cheddar cheese 2 Cup (32 tbs)
Directions

MAKING
1) In a bowl, combine chicken, tomatoes, soup, tapioca, and chilies.
2) Take a slow cooker and arrange tortilla pieces.
3) Add one third of the chicken mixture and then top with cheese.
4) Repeat layers, cover, and cook on low for 6-8 hours.

SERVING
5) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
360 Minutes
Ready In: 
400 Minutes
Servings: 
6

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