| 6 Corn tortillas | 1-10 3/4 oz. can tomato soup |
| 1 cup grated cheese | 1 cup diced onion |
| 1-10 3/4 oz. can mushroom soup | 1-16 oz. carton sour cream |
| 1-10 3/4 oz. can nacho cheese soup | 2 1/2 lb. Chicken |
| 1 bunch green onions, chopped | 1/2 head lettuce, shredded |
| Tin of guacamole | |
| Cook chicken in crock-pot or bake. Peel flesh from bone. Combine chicken, 1/2 c. cheese and 1/2 c onion. Put mixture in tortilla. Roll tortilla and place seam side down in baking dish. Combine soups. Pour over tortillas and top with remaining cheese. Bake at 350°F for 30 minutes. Serve with chopped onion, shredded lettuce, sour cream and guacamole. |