Tuesday, April 3, 2012

Chicken Ole

From Kim (from Fabulessly Frugal)
2 cans of Cream of Chicken soup (can also use 1 can of Cream of chicken and 1 can
of cream of mushroom if preferred, tastes great both ways)
1 7oz can green Chile salsa
1 cup sour cream
2 Tbs grated onion
4 cups boiled, shredded chicken
12 corn tortillas cut into 6 strips each (large tortillas)
1 1/2 cup cheddar cheese

Freezing Day:
Combine 1st 5 ingredients and place in freezer bag with stack of tortillas on top.
Serving Day:
Lightly grease crock-pot. Arrange alternating layers of tortillas & mixture, finishing w/ chicken mixture on top (do not leave any of the tortilla pieces exposed because they dry out)
Cover and cook on low 5 hours. Sprinkle w/ cheese and cook for 10 more minutes.

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