Chicken Chalupas

• 6 each flour tortillas
• 2 large chicken breasts cooked, cut up
• 1 can soup, cream of chicken
• 8 ounces green chili peppers, canned diced
• 1/2 pint sour cream
• 13 pound monterey jack cheese grated
• 13 pound cheddar cheese, very old, sharp grated
• 1/2 can black olives sliced
• 1 small onions grated

1. Combine soup, onion, green onion tops, sour cream, chilies, and black olives.
2. Add most of the cheeses, saving some for the top.
3. Set aside 1 cup of this mixture without the chicken.
4. Then add the cut up chicken to the remaining mixture.
5. In a 9x13 inch greased shallow baking dish fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire.
6. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
7. Refrigerate overnight.
8. At this point they can be frozen for later use.
9. Then thaw in refrigerator over night before baking.
10. Bake at 350F (180C).
11. for 45 minutes.

flour tortillas, chicken breasts, soup, green chili peppers, sour cream, cheddar cheese, black olives, onions

Taken from recipeland.com/recipe/v/chicken-chalupas-39830 (may not work)