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Mexican Chicken

12 Corn tortillas, torn into pieces
2 lb Cooked chicken, chopped
10 1/2 oz Cream of chicken soup
10 1/2 oz Cream of mushroom soup
7 oz Can green chili salsa
8 oz Sour cream
1 tb Onion, grated
1 1/2 c Cheddar cheese, grated

Lightly grease sides and bottom of slow cooker. In a separate bowl, mix together the soups, salsa, sour cream and onion. In the slow cooker, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.

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