Crockery Pot Chicken Tortilla

From the Kitchen of:  Happy
Source:  Carol Coulter (H@ppy's Mom)
I often strain the chicken broth, thicken 2 or 3 cups and use instead of soup. You can also add jalapeno's if you like it hotter. I also use more cheese. I copied this from a note card Mom wrote me (she's 90). It is a yummy recipe.

1		fryer, cooked boned, and cut up bite size
2	cans	cream of chicken soup
1	can	tomatoes with chilies (Rotel)
2	tbsp.	quick tapioca
6-8		corn tortillas
1		onion, chopped
2	cups	grated cheddar cheese

Mix soup, tomatoes and tapioca. Add chicken. Tear tortillas into pieces.
Spray crockpot or casserole with Pam spray.
Layer starting with tortillas, then chicken mix, onion, cheese. Repeat twice, the top is cheese.
Cook in crockpot 6-8 hours on low or 3 on high. For casserole bake 350 degrees for 1 1/2 hours.

Spicy Wine Pot Roast

3 pounds beef pot roast

1 small onion – chopped

1 package brown gravy mix

1 cup water

1/4 cup ketchup

1/4 cup dry red wine

2 teaspoons Dijon-style mustard

1 teaspoon Worcestershire sauce

1/8 teaspoon garlic powder

1/2 teaspoon dried Italian seasoning

Salt

Freshly ground black pepper

Fresh parsley -- for garnish, -- chopped

Sprinkle meat with salt and pepper. Place in crockpot.  Combine the remaining ingredients, except parsley, and pour over meat.  Cover and cook on low 10 hrs. Remove the meat and slice.  Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.