Chicken Tortilla Casserole

Chicken Tortilla Casserole

1 can (4 1/2 oz) of diced tomatoes
1 can cream of chicken soup
Small can of diced Ortega green chiles (blue can)
2 Tbs of Minute Tapioca
1 onion diced
12 corn tortillas diced
Grated Cheese
3-4 Pieces of boneless chicken

Place chicken in foil or oven bag (make sure completely wrapped) and cook in oven at 400F degrees for one hour.

Once baked, dice.

In a large bowl combine the following: Tomatoes, cream of chicken soup, Ortega chiles, and tapioca. This will make a soup mixture.

Layer the crockpot the following order: 1/3 of each
1) Diced Tortillas
2) Diced Chicken
3) Spread Soup Mix
4) Diced Onion
5) Grated Cheese

Repeat each layer in same order. Cook in crockpoot for 4 hours on high or 7 hours on low.