Slow Cooker Cheesy Chicken and Tortillas

Ingredients:
4 boneless, skinless chicken breast halves (about 1 lb.)
1 pkg. mild taco seasoning mix
5 1/4 c. chicken stock
2 Tbsp. butter
2 cans (10 3/4 oz. each) condensed cream of chicken soup
10 fajita-size flour tortillas (10 inch), cut into 1 inch pieces
4 c. shredded Mexican cheese blend (about 16 oz.)
Hot cooked regular long-grain white rice

Directions:
Place the chicken into a 3 1/2 quart slow cooker.  Top with the taco seasoning (leave out 2 Tbsp. of the seasoning for later use).  Pour 3 1/2 c. of the stock over the chicken.

Cover and cook on low for 4-5 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken. 

Heat oven to 350 degrees. 

Heat the butter in a 3 qt. saucepan over medium heat.  Stir the remaining taco seasoning, stock and soup in the saucepan.  Stir in the chicken.

Layer half of the chicken mixture, tortillas and cheese in a 3 qt. shallow baking dish.  Repeat the layer.  Bake for 30 minutes or until the mixture is hot and bubbling.  Serve over the rice.