A mildly spicy Tex-Mex recipe your whole family will enjoy
Ingredients:
3 cups cubed chicken, cooked
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chilies
1 green sweet pepper, chopped
1 medium chopped onion
1 1/2 teaspoons chili powder
1/4 teaspoon ground black pepper
8 ounces shredded cheese
12 corn tortillas (6- or 7- inch)
Directions:
1. Place chicken in your slow cooker cover with remaining ingredients except cheese and tortillas. 2. Cover and cook on low for 6 to 8 hours. 3. Serve with tortillas and cheese.
