3-4 c. cooked chicken, diced
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. 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 slow cooker/Crock Pot. 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.