Chicken Chalupas - cooking recipe

Ingredients

12 oz. Monterey Jack cheese, grated
12 oz. sharp Cheddar cheese, grated
2 bunches green onions (tops only), chopped
2 cans cream of chicken soup
1 (4 oz.) can chopped green chilies
1 pt. sour cream
1 c. sliced black olives
8 whole chicken breasts, boiled and cut into 1-inch pieces
12 (6-inch) flour tortillas

Preparation

Combine cheeses; reserve half.
Divide green onions into two equal portions.
Combine half cheese, half onions, all soup, chilies, sour cream and olives.
Set aside 1 1/2 cups for topping. Add chicken to remainder for filling.
Put filling in tortillas and roll.
Place seam down on lightly oiled baking dish.
Arrange in a single layer.
May need 2 dishes.
Spread reserved topping (soup mix) over tortillas.
Cover with remaining cheese and onions.
Bake uncovered 45 minutes at 350\u00b0.
Makes 8 to 10 servings.
Good made with leftover beef or pork.