1    Whole chicken; cook, or
           -canned chicken
      1 cn Cream of chicken soup
    1/2 c  Green chili salsa
      2 tb Quick cooking tapioca
      1 md Onion; chop
  1 1/2 c  Cheese; grate
     12    Corn tortillas
           Black olives; slice
  Tear chicken into bite size pieces, mix with soup,
  chili, salsa and tapioca. Line bottom of crockpot with
  3 corn tortillas, torn into bite size pieces. Add 1/3
  of the chicken mixture. Sprinkle with 1/3 of the onion
  and 1/3 of the cheese. Repeat layers of tortillas
  topped with chicken mixture, onions and cheese. Cover
  and cook on LOW 6 to 8 hours or HIGH for 3 hours.
  Garnish with black olives. MM Waldine Van Geffen
  vghc42a@prodigy.com.
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