Cream Tacos

By Steph Winger

*we haven't done this in our freezer group, but it is one of my favorites! I think it would be just as easy to do as a casserole and freeze it instead of making it in a crock pot, but here it is in crock pot format anyway:


This recipe is converted from the original recipe to use in a crock pot!
Ingredients:
12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chiles
Salt and pepper to taste
Taco Sauce (1/3-1/2 cup)
3 cups cubed chicken, cut and boned OR 1½ 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.
Saute onion in remaining oil; add half-and-half then chiles, 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.
Tip: a rotisserie chicken works great for the amount of chicken breast you need.