12 tortillas
4 cups chopped, cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 7 ounce can green chili salsa
1 cup sour cream
1 tablespoon grated onion
1 1/2 cups shredded Cheddar cheese
Cut tortillas into 6 to 8 pieces each, grease sides and bottom of slow cooker, arrange all ingredients except cheese in alternating layers. Cover and cook on low 4 to 5 hours. Sprinkle with cheese and cook another 15 minutes.
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