Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Chicken Chulapas




Source of Recipe


Karen


List of Ingredients




2 cans cream of chicken soup
12 oz. tub of sour cream
1 onion, diced
1 pkg. soft flour tortillas
2-3 tsps. hot peppers, diced
1 lb. shredded cheddar cheese
3 lbs. chicken breasts




Recipe



Cook and dice chicken. Mix soup, sour cream, onion and peppers. Heat in pan about 5 minutes. Assemble tortillas with 2-3 tbsps. chicken, 2 tbsps. sauce, and a sprinkle of cheese. Roll up shells secure with a toothpick. Place in greased baking pan. Cover with remaining sauce. Bake at 350° for 30 minutes, or microwave on high for 10 minutes.