Crockpot Chicken Tortillas
Meat from 1 whole cooked chicken
1 can cream of chicken soup
1/2 C. green chili salsa
2 T. quick cooking tapioca
1 medium onion, chopped
1 1/2 C. grated cheese
1 dozen corn tortillas
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.
Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated 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 sliced black olives.