Categories: Poultry - Chicken

Ingredients

• 4 cups chopped cooked chicken
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 oz.) can diced tomatoes and green chiles
• 1 garlic clove, minced
• 1 tsp. chili powder
• 12 (6-inch) fajita-size corn tortillas
• 2 cups (8 oz.) shredded sharp Cheddar cheese

Directions

1. Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-quart slow cooker. To with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
2. Cover and cook on low 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on low 30 minutes.

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