2-3 cups cooked, diced chicken
1 onion, diced
2 cans cream of mushroom soup
1/4 cup margarine
2 cans(4 oz) chopped green chiles
1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
1 cup hot water
6 ounces cheddar cheese, grated
12 corn tortillas, cut up into bite size pieces
Spray crockpot with non-stick cooking spray.
Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.
Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat
Cook on low 6-8 hours. Stir well and serve with sour cream
Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel