Recently, I bought a new cookbook called: Feasting with your Slow Cooker. I haven’t tried this recipe, but hope to make it for dinner on Monday. I thought you might enjoy trying it as well. Anything prepared in the slow cooker is usually delicious. If you beat me to it, let me know how it turned out.
Ingredients:
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)
Directions:
In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.