"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Chicken Tortillas Recipe

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This recipe for Crockpot Chicken Tortillas, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Garner
Added: Friday, April 21, 2006


1 doz. tortillas, cut into wedges
7 oz. can whole green chillies

4-6 c. cooked chicken (shredded or diced)
1 c. sour cream
1 can cr. of mushroom soup
1 can cr. of chicken soup
1 can Mexican style stewed tomatoes
1 7 oz. can diced green chillies
salt and pepper to taste
1 tsp. chili powder
1 tsp. ground cumin

Spray crock pot with cooking spray. Place 1/2 of tortilla wedges in bottom of crock pot. Pour 1/2 can of whole green chillies over tortillas. Next, put in 1/2 of chicken mixture. Repeat for another layer (tortillas, green chili, chicken mixture).

Cook on low for 5-6 hours. After done, put 1 1/2-2 c. shredded cheese on top. Cover and cook an additional 15 minutes.




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