2 - 10 3/4 oz cans cream of chicken or mushroom soup
4 1/2 oz can diced green chilies
2 to 3 boneless, skinless whole chicken breasts, cut into pieces
2 cups shredded cheddar cheese
5 - 6 inch flour tortillas
Instructions
1. In a mixing bowl, combine soups, chilies and chicken.
2. Spray the interior of the cooker with non-stick cooking spray. Put foil handles in place .
3. Spoon in 1/5 of the sauce on the bottom. Top with 1/5 of the cheese and then 1 tortilla. Continue layering in that order, and with those amounts, 4 more times, ending with cheese on top.
4. Cover Cooker and cook on Low 4 hours.
Originally Submitted
2/6/2014
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