Mexican Chicken
- 4 cups chicken meat, cooked
- 14 1/2 ounces rotel chiles and tomatoes 1 can
- 10 1/2 ounces soup, cream of mushroom 1 can
- 1 cup sour cream
- 5 each flour tortillas or 6 tortilla, torn in pieces
- 1/2 cup cheddar cheese or your favorite, shredded
- Mix everything together except the cheese and put in crock pot and cook all day on low.
- Top with grated cheese just before ready to serve.
chicken meat, chiles, sour cream, flour tortillas, cheddar cheese
Taken from recipeland.com/recipe/v/mexican-chicken-51803 (may not work)