Crock Chicken Taco Bake

1 16 oz can tomatoes diced
1/2 C onion chopped
1/2 C fresh parsley
1 4 oz can green chilies diced and drained
2 cloves garlic minced
1/2 tsp salt
1/2 tsp sugar
3 C cooked chicken cubed
2 C sour cream
3 1/2 C tortilla chips
3 C shredded cheddar cheese

1. In a blender combine first 7 ingredients until smooth.

2. In two shallow 2 1/2 quart pans, or 1 11x15 pan, layer half of the chicken, half the sauce, half the sour cream, half the chips, two and two cups of cheese. repeat Ending with one cup of cheese on top.

3. Cover and refrigerate for up to 24 hours.

4. Bake covered at 350 for 1 hour. Uncover and bake for another 15 minutes.

Servings: 12

Recipe Type: Chicken abd Turkey, Crock-Pot