Chicken Tortillas -

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

3 corn tortillas, torn into bite size pieces. Add

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 vghc