Easy Crock Pot Mexican Chicken

2 cups white cooked chicken meat, diced

12 corn tortillas

1 can low-fat cream of mushroom soup, condensed

1 can low-fat cream of chicken soup, condensed

1/2 cup chicken broth

1 small onion, chopped

4 ounces green chiles, chopped

1 small can chili with beans

1/2 pound cheddar cheese, grated

Place chicken in crockpot. Cut the tortillas into small strips and lay them over the chicken. Mix together the soups, broth, onion, chiles, and chili. Pour over the tortillas. Top with cheese. Cover and cook on LOW for a few hours.

jackie austin