Crockpot Chicken Tortillas

Meat from 1 whole cooked chicken

1 can cream of chicken soup

1/2 C. green chili salsa

2 T. quick cooking tapioca

1 medium onion, chopped

1 1/2 C. grated cheese

1 dozen corn tortillas

Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.

Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese.

Cover and cook on low 6 to 8 hours or high for 3 hours.

Garnish with sliced black olives.