Shelly's Recipe

MEXICAN CHICKEN II (Crock pot)

Category: Chicken

2 lbs boneless, skinless chicken breasts, cut into small pieces
1 (4 oz) can chopped green chilies, drained
1 can nacho cheese, cream of mushroom and cream of chicken soups
1/2 lb Monterey jack cheese, shredded

Place chicken in the crock pot. Pour soups and chilies over chicken. Cover; cook, on low for 8-9 hours. Sprinkle cheese over individual servings, if desired. Serve with corn chips or roll up in flour tortillas.