Chicken Chalupas

• 4 whole chicken breasts, cooked, boned and cut up
• 2 cans cream of chicken soup (do not dilute)
• 1 (16 oz.) can green chiles, diced
• 2 c. sour cream
• 3/4 lb. Jack cheese, grated
• 3/4 lb. Cheddar cheese, grated
• 1 medium onion, grated or finely diced
• 1 c. sliced black olives
• 1 c. green onions with tops, chopped
• 12 flour tortillas

1. Combine sour cream, soup, chilies, 3/4 of the cheese, green onions, grated onion and olives.
2. Mix well and set aside about 1 1/2 cups of this mixture for the top.
3. Combine chicken with remainder of mixture.
4. Divide evenly on 12 tortillas.
5. Roll up (I fold mine into square) and place folded side down.
6. (I use Pam in my dish for easy clean-up.)
7. Spread 1 1/2 cups mixture over top. Sprinkle with remaining cheese.
8. Let set overnight in refrigerator.
9. Bake at 350u0b0 for 45 minutes.
10. Makes large amount.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563823 (may not work)