Cream Tacos

Here is one more crockpot recipe:
I got this recipe from Good Things Utah

12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated

Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.

In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6

*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.