Chicken Ole

Ingredients

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

Directions

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.