Chicken Chalupas Casserole

• 12 flour tortillas
• 1 quart whipping cream or 1 quart half-and-half
• 3 lbs rotisserie-cooked chicken, pulled and chopped
• 4 cups shredded Mexican blend cheese
• 1 cup Rotel tomatoes & chilies, drained
• 12 teaspoon onion powder
• 12 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce
• 12 teaspoon hot sauce
• 18 teaspoon pepper

1. Lightly spray a 9 x 13 in pan.Put chicken pieces and half the cheese into tortillas and roll up.
2. Put chicken pieces and half the cheese into tortillas and roll up.
3. Lay the rolled tortillas into pan.
4. Top with remaining chesseand the Rotel tomatoes & chilies.
5. Combine 1 quart cream, onion & garlic powders, Worcestershire sauce, 1/2 tsp hot sauce, and the pepper.
6. Pour mixture over casserole and let stand overnight in fridge.
7. Bake, covered, in a 375 degree oven for 30 minute Let sit 5 min before serving.

flour tortillas, whipping cream, chicken, blend cheese, tomatoes, onion powder, garlic, worcestershire sauce, hot sauce, pepper

Taken from www.food.com/recipe/chicken-chalupas-casserole-517256 (may not work)