Monday, February 25, 2008

Chicken Chalupas

1 dozen corn tortillas
2 cans cream of chicken soup
¼ cup jack cheese
1 small can sliced olives
½ lb grated cheddar cheese
4 chicken breasts, cooked & chopped
1 pint sour cream
3-4 green onions, chopped
1 small can diced green chilis

Combine all ingredients but cheddar cheese, chicken & tortillas. Slightly cover bottom of 9x13 dish with mix. Add chicken and cheese to the remaining mixture. Spoon mix into warm tortillas. Roll and place in casserole dish right next to each other. Spoon reserved mix over top of rolled tortillas. Cover with cheddar cheese. Bake at 350 for 45 minutes-1 hour or cover with saran wrap then tin foil and freeze for up to 3 months - then defrost and bake.

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