Chicken Chalupa

• 12 flour tortillas
• 4 chicken breasts, cooked and cut bite size
• 2 cans cream of chicken soup
• 1 (4 oz.) can Ortega chilies, diced
• 1 pt. sour cream
• 3/4 lb. Jack cheese, grated
• 3/4 lb. sharp Cheddar, grated
• green onion tops, diced
• 1 small can sliced black olives
• 1 medium onion, grated
• paprika

1. Grate Jack and Cheddar cheese together.
2. Combine soup, chilies, grated onion, 1/2 of green onion tops, sour cream, olives and 2/3 of grated cheese.
3. Set aside 1 1/2 cups of this mixture.
4. Add chicken to remaining mixture.
5. Place 3 heaping tablespoons of chicken mix on each tortilla.
6. Roll up and place in shallow pan. Spread remaining mixture (1 1/2 cups) on top.
7. Sprinkle the 1/3 cheese and onion tops and paprika over top.
8. Refrigerate overnight. Bake at 375u0b0 for 45 minutes.
9. Makes 12 servings.

flour tortillas, chicken breasts, cream of chicken soup, chilies, sour cream, jack cheese, cheddar, green onion, black olives, onion, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1918 (may not work)