Chicken Chalupas
Submitted by sassything1020
Flour tortillas stuffed with chicken, green chiles, black olives, sharp cheddar, and Monterey Jack in a creamy chicken soup sauce. Make ahead, freeze, and bake when you’re ready.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
7 hrsThis is the kind of recipe that earns a permanent spot in your freezer rotation.
Flour tortillas get loaded with a creamy filling of chicken, diced green chiles, sliced black olives, and a mix of sharp cheddar and Monterey Jack, all bound together with cream of chicken soup and sour cream.
Roll them up, tuck them into a baking dish, pour the remaining sauce over the top, and hit them with more cheese.
Assemble tonight, refrigerate overnight, and bake tomorrow. Or freeze the whole pan for a future weeknight rescue mission.
Pro Tips
- Reserve about a cup of the sauce mixture (without chicken) to pour over the rolled tortillas before baking
- Freeze the assembled dish before baking. Thaw overnight in the fridge, then bake as directed.
- Grate your own cheese from a block for the smoothest, stretchiest melt
- Fold the tortilla ends in before rolling to keep the filling locked inside
Ingredients
Directions
Combine soup, onion, green onion tops, sour cream, chilies, and black olives.
Add most of the cheeses, saving some for the top.
Set aside 1 cup of this mixture without the chicken.
Then add the cut up chicken to the remaining mixture.
In a 9×13 inch greased shallow baking dish fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire.
Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
Refrigerate overnight.
At this point they can be frozen for later use.
Then thaw in refrigerator over night before baking.
Bake at 350℉ (180℃). for 45 minutes.
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