Meat from 1 whole chicken or canned chicken or parts
1 can cream of chicken soup
1/2 cup green chili salsa
2 tablespoons quick-cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese
1 dozen corn tortillas
Black olives

Tear chicken into bite-size pieces; mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite-size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours.

Garnish with sliced black olives.