12 corn (or 4 large flour) tortillas
2 cups coarsely chopped cooked chicken or turkey
1 can cream of chicken soup
1 can cream of mushroom soup
1 7oz can green chilies
1 cup sour cream
1 Tbsp chopped green onion
1 1/2 cup grated cheddar cheese
1. Lightly grease sides and bottom of slow cooking pot.
2. Mix together chicken, undiluted soups, green chilies, sour cream, and onions.
3. Arrange alternating layers of tortillas, chicken mixture, and cheese. Last layer should have soup on top. Then cover with remaining cheese.
4. Cover and cook on low heat for minimum 3 hours. You will know it's done when it looks all bubbly and melted.