August 29, 2010
ONE FAMILY
2 cans of Cream of Chicken soup (can also use 1 can of Cream of chicken and 1 can
of cream of mushroom if preferred, tastes great both ways)
1 7oz can green Chile salsa
1 cup sour cream
2 Tbs grated onion
4 cups boiled, shredded chicken
12 corn tortillas cut into 6 strips each (large tortillas)
1 1/2 cup cheddar cheese
SIX FAMILIES
12 cans Crm of Chicken (or 6 crm chicken, 6 crm mushroom)
6 7 oz can green Chile salsa
6 c. sour cream
12 Tbsp grated onion
24 c. boiled, shredded chicken (~8-9lbs)
72 corn (large) tortillas, cut into 6 strips each
9 c. cheddar cheese
Combine 1st 5 ingredients (we would just freeze this mixture and do the rest before cooking)
Lightly grease crock-pot. Arrange alternating layers of tortillas & mixture, finishing w/ chicken mixture on top (do not leave any of the tortilla pieces exposed because they dry out).
Cover and cook on low 5 hours. Sprinkle w/ cheese and cook for 10 more minutes.
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