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Chicken Chalupas

List of Ingredients




2 cans cream of chicken soup
1 pint (2 cups) sour cream
2 green onions, sliced
1 4-ounce can diced green chilies
1 4-ounce can sliced black olives, drained
3/4 pound (3 cups) grated Monterey Jack cheese
4 chicken breast halves, cooked and diced, about 3 1/2 cups
1 package, 8 to 10 count, flour tortillas
3/4 pound (3 cups) grated cheddar cheese



Recipe



Preheat oven to 350 degrees. Spray a 3-quart rectangular glass baking
dish with non-stick spray.

In a large bowl, combine soup, sour cream, green onions, green
chilies and olives. Stir in Monterey Jack cheese. Remove 2 cups of
mixture to another bowl and set aside. Add chicken pieces to
remainder of mixture.

Spread approximately 1/2 cup chicken mixture down the center of each
tortilla, and roll, leaving ends open. Place in prepared baking dish.

Repeat, until all mixture is used, squeezing tortillas tightly to
make room for all.

Spread remaining sauce mixture over tortillas and sprinkle with
Cheddar cheese. Bake for 40 minutes, until hot and bubbly.

Makes 6 to 8 servings.

posted on Meat-Lovers by Jamie Rahm