Chicken chalupas (enchiladus)

8 Servings

Ingredients

Quantity Ingredient
6 Flour tortillas; *see below
2 larges Chicken breasts; cooked and cut up in small pieces
1 can Cream of Chicken soup
8 ounces Can diced green chilies; (I used mild)
½ pint Sour cream
⅓ pounds Jack cheese; grated
⅓ pounds Sharp cheese; grated
½ can Sliced black olives
1 small Onion; grated
Green onion tops

Directions

Combine soup, onion, green onion tops, sour cream, chilies, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.

In a 9 X 13 greased shallow baking dish fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire.

Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. (Sprinkle with paprika if you choose.) Refrigerate overnight.

At this point they can be frozen for later use. Then thaw in refrigerator over night before baking.

Bake at 350^ for 45 minutes.

*This will fill 6 large size or 8-9 med size tortillas.

Formatted for MM by Janet Newcomer, J.Newcomer1 on Genie 12/12/95 J.Newcomer1@...@Internet#

From the kitchen of Helda Sooter

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