12 corn tortillas, cut into 6 or 8 pieces each
4 c. chicken, chopped
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 (7 oz.) can green chili salsa
1 c. sour cream
1 tbsp. onion, grated (or more)
1 1/2 c. Cheddar cheese, grated

Lightly grease sides and bottom of crock pot. Arrange alternate layers of tortillas with chicken and mixture of undiluted soups, salsa, sour cream, and onion. Cover and cook on low 4 to 5 hours. Sprinkle with cheese and cook another 15 to 20 minutes. Serve with a salad and additional tortillas. Serves 8.