This is like Mexican lasagna – it was a big hit with our friends! Especially helpful if you have left-over chicken.

1-2 cans of cream of mushroom soup
1/2 cup sour cream
1 Tbspn chopped onion
2 cups grated cheddar cheese
6 corn or flour tortillas, each cut into 1″ strips
2 cups cubed, cooked chicken
1/2 jar of salsa
cilantro (optional)
1. In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese, and salsa
2. Place 1/3 of each of hte following in slow cooker: cut tortillas, soup mix, chicken. Repeat layers in two more times.
3. Cover. Cook on low 4-5 hours. (Don’t cook this recipe on high)
4. Gently stir. Sprinkle with remaining 1/3 cup cheese. Cover. Cook on LOW another 15-30 minutes.
5. Serve with tortilla chips and lettuce.