About that chicken. Most recipes I found called for cooked, shredded chicken. That's nice and all, but I didn't want to precook the chicken and I did not have any cooked chicken around. So. I thawed the 2 biggest chicken breasts you've ever seen (what is UP with the size of the chicken breasts these days?) and sliced the chicken up into small chunks. I used the raw chicken and just cooked it longer than the recipe called for. It turned out perfectly, by the way!
Anyway, I divided the ingredients into fourths as I planned to make 4 layers.
Pour 1/4 of the red and green sauce into the Crock Pot.
Cut 24 corn tortillas into wedges. I used my pizza cutter. I find I use it to cut sandwiches, tortillas, wraps, just about everything. Except pizza.
Put 1/4 of the tortillas in the CP. Don't let this picture fool you. You need quite a few on each layer. I added about 3 times that many to this first layer once I saw how much I had.
Mix 2 cans of cream of chicken soup, 1 small chopped onion, and 1 small can of green chilies. Other ideas: diced tomatoes, black olives, corn salsa...
Spread 1/4 of the soup mixture on top of the tortillas.
Arrange 1/4 of the chicken on top of the soup mixture.
Sprinkle 1/4 of the shredded cheddar cheese (sharp or regular.)
Cook on low 5-6 hours.
We ate this con un poquito mas queso y mucho sour cream. It was un poco caliente y muy delicioso! (See, I knew all those years of Spanish would come in handy one day.)