Chicken Olé

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.