1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
1 c. sour cream
2 Tbsp. grated onion
1 1/2 c. grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 c. cubed, cooked chicken
7 oz. jar salsa
1/2 c. grated cheddar cheese
Combine soups, sour cream, onion, and 1 1/2 cups cheese in a bowl. Place one-third of each of the following in layers in the slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. (This recipe does not respond well to cooking on high.) Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover. Cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.
Notes: Tasty. Brittany substituted plain yogurt for the sour cream. Apparently yogurt is healthier.