Chicken Chalupas
Yield
6 servingsPrep
20 minCook
45 minReady
7 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas
|
*
|
| 2 | large |
chicken breasts
cooked, cut up |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 8 | ounces |
green chili peppers, canned
diced |
|
| ½ | pint |
sour cream
|
*
|
| ⅓ | pound |
monterey jack cheese
grated |
|
| ⅓ | pound |
cheddar cheese, very old, sharp
grated |
|
| ½ | can |
black olives
sliced |
*
|
| 1 | small |
onions
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
flour tortillas
|
*
|
| 2 | large |
chicken breasts
cooked, cut up |
*
|
| 1 | can |
soup, cream of chicken
|
|
| 231.2 | ml/g |
green chili peppers, canned
diced |
|
| 237 | ml |
sour cream
|
*
|
| 151.2 | g |
monterey jack cheese
grated |
|
| 151.2 | g |
cheddar cheese, very old, sharp
grated |
|
| 0.5 | can |
black olives
sliced |
*
|
| 1 | small |
onions
grated |
|
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 9x13 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.
