Chicken Chalupas With Sauce

• 12 flour tortillas (7-inch)
• 4 large chicken breasts, cooked and cut into bite-sized pieces
• 2 cans cream of chicken soup
• 1 large can diced green chilies, rinsed
• 1 pt. (16 oz.) sour cream
• 3/4 lb. grated Cheddar cheese
• 3/4 lb. grated Jack cheese
• 1 can sliced black olives
• 1 tsp. diced green onions
• 1 small onion, chopped fine
• 1 can cream of mushroom soup
• 2 Tbsp. milk
• 1/2 c. sour cream
• 3 Tbsp. chopped pimento-stuffed olives

1. Combine cream of chicken soup, chilies, 1 pint sour cream and black olives with 2/3 of cheese.
2. (Set aside about 1 1/2 cups of mixture.)
3. Add chicken to rest.
4. Place 3 heaping teaspoonfuls of chicken mixture on tortilla and roll.
5. Place in shallow (9 x 13-inch) greased baking dish.
6. Pour remaining sauce over tortillas. Sprinkle with paprika and remaining cheese.
7. Refrigerate overnight.

flour tortillas, chicken breasts, cream of chicken soup, green chilies, sour cream, cheddar cheese, cheese, black olives, green onions, onion, cream of mushroom soup, milk, sour cream, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078591 (may not work)