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CHICKEN CHALUPAS

List of Ingredients







24 flour tortillas
2 whole chickens, cooked,
skinned, chopped
3 cans cream of chicken soup
1 to 2 cans Ortega chilies,
peeled and diced
5 c. sour cream
1 lb. Jack cheese, grated
1 lb. Cheddar cheese, grated
1 bunch scallions, chopped
1 can sliced olives
1 small onion, grated



Recipe



Combine soup, chilies, grated onion, scallions (save
some green tops for top), olives, 2/3 of each cheese and sour
cream. Set aside 2 1/2 cups of mixture. To rest, add chicken.
Spray pan(s) with Pam and add a little of reserved sauce and
spread. Place 1/2 cup mixture in each tortilla and roll.
Place in pans and spread reserved sauce on top. Sprinkle green
onion tops and paprika on top. Refrigerate and bake at 350 degrees
for 45 minutes. Serves 10 to 12.