Chicken Ole

 

1 (103/4 oz.) C. Condensed cream of chicken soup

1 (103/4 oz.) C. Condensed cream of mushroom soup

1 (7-oz.) Can Green chile salsa

1 C. Sour cream

1/2 Chopped Onion

12 Corn Tortillas cut into 6 – 8 pieces each

4 C. Coarsely chopped cooked chicken or turkey

3/4 C. (3 oz.) shredded Cheddar cheese

Orange Slices

Avocado Slices

 

Lightly grease sides and bottom of a slow cooker (used PAM, worked fine). Combine soups, salsa, sour cream and onion in a bowl. In the slow cooker, arrange alternating layers of tortillas with chicken and soup mixture. Cover and cook on LOW 4 to 5 hours. Sprinkle with cheese. Cover and cook on LOW another 5 or 10 minutes or until cheese melts. Serve with orange and avocado slices.