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  • 4 cups cooked chicken, cubed ***
  • 1 large chopped onion
  • 1 large chopped green bell pepper
  • 1 10 oz can cream of chicken soup
  • 1 10 oz can cream of mushroom soup
  • 1 10 oz can of Ro-Tel tomatoes
  • 1 4 oz can of diced green chilies
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1package small corn tortillas, cut into 1″ strips
  • 3 cups shredded cheese
  • ***You can cook the chicken however you like, or buy a roasted chicken from the store.  You can use either white or dark meat, or both.  I poached my chicken in water spiced with salt, pepper, cayenne, red pepper flakes, cumin and taco seasoning, about 2 teaspoons of each.  Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.  This will leave the chicken so tender it will shred.  If you want chunks of chicken, I suggest baking.
  • Either use a crock pot liner, or lightly grease the bottom and sides of your crock with butter.
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