Kind of like a Mexican lasagna. Really good!
10 ¾ ounce can cream of mushroom soup
10 ¾ ounce can cream of chicken soup
1 cup sour cream
2 Tablespoons grated onion
2 cups grated cheddar cheese, divided
12 flour tortillas, each torn into 6 – 8 pieces
3 – 4 cups cubed, cooked chicken
7 ounce jar salsa
In a bowl, combine soups, sour cream, onion and 1 ½ cups cheese. In a crockpot, layer one third of the torn tortillas, soup mixture, chicken and salsa. Repeat layers two more times.
Cover and cook on LOW 4 – 5 hours. (This recipe does not respond well to cooking on HIGH.)
Gently stir. Sprinkle with remaining cheese. Cover and cook on LOW another 15 – 30 minutes.
Serve with tortilla chips and lettuce if desired.
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