1 (10.25oz) can condensed cream of Chick soup1 (10.25oz) can condensed cream of Mush soup1(7oz) can green chile sals1C sour cream1T grated onion12 corn tortillas cut into 6 to 8 pieces each4 cups of coarsely chopped cooked chicken3/4C (3oz) shredded CheddarLight grease sides and bottomCombine soups, salsa, sour cream and onionIn Crock pot arrange layers alternating tortillas, chicken, sauce mixCover and cook 4-5 hours on lowSprinkle with cheeseCook on Low 5-10 until cheese melts.Garnish with AvocadoThe recipe calls for corn tortillas1 (10.25oz) can condensed cream of Chick soup 1 (10.25oz) can condensed cream of Mush soup 1(7oz) can green chile sals 1C sour cream 1T grated onion 12 corn tortillas cut into 6 to 8 pieces each 4 cups of coarsely chopped cooked chicken 3/4C (3oz) shredded Cheddar Light grease sides and bottom Combine soups, salsa, sour cream and onion In Crock pot arrange layers alternating tortillas, chicken, sauce mix Cover and cook 4-5 hours on low Sprinkle with cheese Cook on Low 5-10 until cheese melts. Garnish with Avocado The recipe calls for corn tortillas