3 to 4 cups cooked, diced chicken
2 (10 ounce) cans cream of chicken soup
1 can (1 cup) tomatoes and chiles (Ro-tel)
4 tablespoons quick cooking tapioca
10 to 12 flour tortillas
1 medium onion, chopped
4 cups grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes and chile and tapioca. Tear 2 or 3 tortillas into pieces and line the bottom of a 5-quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 hours.

NOTE: For a smaller 3-quart crockpot make 1/2 recipe.