In a large bowl, mix chicken, soup, Ro-Tel, and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 to 6 quart slow cooker. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover and cook on Low for 6-8 hours or on high for about 3 hours. You may cut the recipe in half for a smaller crockpot.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 462 (57%)|
|Amt Per Serving||% DV|
|Total Fat 51.3g||68 %|
|Saturated Fat 23.3g||116 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 191.1mg||59 %|
|Sodium 890.7mg||31 %|
|Potassium 444.3mg||12 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 33.8g|
|Protein 50.8g||73 %|
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Calories per serving: 817
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