Slow Cooker Cheesy Chicken & Tortillas

4 boneless, skinless chicken breasts halves
1 (1oz) pkg mild taco seasoning mix
5 ¼ cups chicken stock
2 tablespoons butter
2 (10.75oz) cans condensed cream of chicken soup (98% fat free)
10 fajita-sized flour tortillas (10 inch) cut into 1 inch pieces
4 cups shredded Mexican cheese blend
Sour cream to use as topping
Hot cooked long-grain rice

Place chicken into slow cooker. Top with all but 2 tablespoons of taco seasoning. Pour 3 ½ cups of stock over the chicken.

Cover and cook on low for 4-6 hours or until the chicken is cooked through. Remove the chicken to a cutting board, and shred using 2 forks.

Heat the oven to 350*.

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

Layer ½ of the chicken mix, tortillas, and cheese in a 3 quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling, serve over rice with a dollop of sour cream.