Crockpot Chicken Tortillas

Ingredients:

meat from 1 whole chicken
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
black olives

Directions:

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of Crockpot 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.