CHICKEN OLE'

1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of chicken soup
1 C sour cream
2 T minced onion
1 1/2 C shredded chedder cheese
12 corn or flour tortillas torn into 6 to 8 pieces each
3-4 C cut up chicken breasts
7 oz jar of salsa
1/2 C shredded cheese for garnish

In separate bowl, combine soups, sour cream, onion, and 1 1/2 C cheese. Spray crock pot with cooking spray to avoid tortillas sticking! Layer crock pot: torn tortillas, salsa, chicken, soup mixutre. Repeat layers. Cook on low for 4-5 hours (do not cook on high). Gently stir. Add cheese on top and cook another 15-30 minutes until melted.

Serve with chips and lettuce; corn as side dish.

YUM!