Shelly's Recipe

CHICKEN CHALUPAS

Category: Sandwiches

1 can cream of chicken soup
1 (8 oz) can diced green chilies
1/2 pint sour cream
1/2 can sliced black olives
1 small onion, grated
Green onion tops, chopped
Grated Monterey jack and cheddar cheeses, reserve some of each for topping
2 large cooked chicken breasts, cup up
6 large flour tortilla shells

Combine first 6 ingredients and most of the cheese. Set aside 1 cup of this mixture with the chicken and then add the chicken to the remaining mixture. In a 13x9 inch greased baking dish, fill each tortilla with some of the mixture and roll up, folding ends. Pour remaining sauce over the top and sprinkle with cheese. Refrigerate overnight. (At this point, they can be frozen for later use. And thaw in refrigerator overnight before baking.) Bake at 350 for 45 minutes.