4 chicken breasts (cooked, deboned and shredded)
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can tomato soup
1 (19 oz.) can enchilada sauce
1 (16 oz.) jar salsa (your choice)
3 cups shredded cheese, divided
1 bag of tortilla chips, crushed, divided

Pour 1/2 bag of crushed tortilla chips in bottom of Crock-Pot.

Mix shredded chicken, salsa and 2 cups of cheese pour on top of chips. Add the rest of the chips.

Mix soups and enchilada sauce and pour over the top. Add the rest of the cheese. Cook in slow cooker until done :O)

Variation: You can also bake this in a 9x13-inch pan and use hard taco shells, layering it the same way. Bake at 350°F for about 30 minutes or until heated through.

Submitted by: Linda Ott