Slow Cooker King Ranch Chicken

4 c. chopped cooked chicken

1 large onion, chopped

1 large green pepper, chopped

1 10-oz. can cream of chicken soup

1 10-oz. cream of mushroom soup

1 10-oz. can diced tomatoes and green chiles

1 t. chili powder

1 garlic clove, minced

12 fajita-size (6") corn tortillas

8 oz. shredded sharp cheddar cheese

In a large bowl, stir together chicken, onion, green pepper, soups, tomatoes and green chilies, chili powder, and garlic.

Tear tortillas into 1" pieces; layer 1/3 of tortilla pieces in a lightly greased 6-qt. slow cooker. Top with 1/3 of chicken mixture and 2/3 cup of cheese. Repeat layers twice.

Cover and cook on LOW for 3-1/2 hours or until bubbly and edges are golden brown. Uncover and cook on LOW for 30 minutes (this step is important for oven-baked texture).

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 229.