Crock-Pot Mexican Dinner

In the bag:
1 can cream of mushroom soup
1 small can diced green chilles
12 soft corn tortillas
1 t. salt
1/2 t. pepper


From the kitchen:
4 c. cooked diced chicken
1 c. sour cream
1 1/2 c. grated cheddar cheese

Directions:
In a seperate bowl, combine chicken, sour cream, soup, chilles, salt and pepper. Lightly oil crock-pot. Cut or tear six tortillas into small pieces, and layer on the bottom of the crock-pot. Spread half the sauce over the tortillas. Repeat. Cook for 4-5 hours on low heat. Top with cheese. Cook 15 minutes more.