Chicken Ole

Chicken Ole 6 large flour tortillas 4 cups cooked, chopped chicken 1 can cream chicken soup 1 can cream of mushroom soup 3 Tbsp salsa verde 1 cup light sour cream 1 1/2 cups grated sharp cheddar 1 Tbsp minced onion Combine soups, salsa, and sour cream, and minced onion in a bowl – mix well. Lightly grease bottom & sides of a 9”x13” pan. Arrange alternate layers of tortillas, then chicken, then mixture of soup/sour cream/salsa mixture, then cheese. Bake at 350° for 30 minutes. 8 Servings Alternate Method for Crockpot: Same directions as above, except place in Crockpot. On final layer, don’t add cheese yet. Cook on low 4-5 hours, then sprinkle with remaining cheese, cover and cook an additional 15-20 minutes.