Chicken Chalupas

• 1 (10 oz.) can cream of chicken
• 1 (10 oz.) can cream of celery
• 1 (7 oz.) can diced green chilies
• 1 pt. sour cream
• 6 green onion tops, diced
• 1 can sliced black olives (optional)
• 1 small onion, diced
• 3/4 lb. Monterey Jack cheese
• 3/4 lb. sharp Cheddar cheese
• 3 c. cooked chicken, diced
• 12 flour tortillas
• 2 tsp. cumin (optional)
• paprika (topped for color)

1. Combine soup, chilies, sour cream, onion tops (reserve 1/4 cup), olives, onion, cumin and 1/2 grated cheese.
2. Set aside 1/2 mixture.
3. Add chicken to other 1/2 mixture.
4. Place 3 heaping tablespoonfuls in each tortilla and roll up.
5. Place in 9 x 13-inch greased baking dish.
6. Pour on other 1/2 of sauce mixture. Sprinkle with remaining cheese and green onion tops.
7. Also sprinkle with additional cumin and paprika.
8. Refrigerate overnight.
9. Bake at 350u0b0 for 45 minutes.

cream of chicken, cream of celery, green chilies, sour cream, green onion, black olives, onion, cheese, cheddar cheese, chicken, flour tortillas, cumin, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028870 (may not work)