Chicken Chalupas

• 12 to 16 flour tortillas
• 4 large, cooked chicken breasts, cut in small pieces
• 3 cans Old El Paso diced mild green chilies, drained
• 2 cans cream of chicken soup
• 1 pt. low-fat sour cream
• 3/4 lb. grated Monterey Jack cheese
• 3/4 lb. grated Cheddar cheese
• 1 small can medium, sliced black olives
• 2 bunches green onions, chopped (save some green tops)

1. Combine soup, chilies, onions and some green tops, sour cream, olives and half of the cheeses; set aside 2 cups of this mixture. Add chicken to remaining mixture.
2. Place about 4 tablespoons of mixture at end of each tortilla and roll up.
3. Place in greased 9 x 13-inch glass pan (about 8 per pan).
4. Place some of the mixture without chicken over the top.
5. Sprinkle remaining cheeses over top, then green onion tops and sprinkle with paprika.
6. Refrigerate overnight, a must!
7. Bake at 350u0b0 for 1 hour.
8. Makes 8 servings.

flour tortillas, chicken breasts, green chilies, cream of chicken soup, lowfat sour cream, grated monterey, cheddar cheese, black olives, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702715 (may not work)