Chicken Chalupas (Enchiladus)
Ingredients
6 flour tortillas, *see below
2 large chicken breasts, cooked and cut up in smal
1 can cream of chicken soup
8 oz can diced green chilies, (i used mild)
1/2 pt sour cream
1/3 lb jack cheese, grated
1/3 lb sharp cheese, grated
1/2 can sliced black olives
1 small onion, grated
1 green onion tops
Preparation
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 X 13 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. (Sprinkle with paprika if you choose.)
Refrigerate overnight.
At this point they can be frozen for later use. Then thaw in
refrigerator over night before baking.
Bake at 350^ for 45 minutes.
*This will fill 6 large size or 8-9 med size tortillas.
Formatted for MM by Janet Newcomer, J.Newcomer1 on Genie 12/12/95
[email protected]@Internet#
From the kitchen of Helda Sooter
Servings: 8
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Duke of Escars, 17th century
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