Chicken Chalupas - cooking recipe

Ingredients

12 to 16 flour tortillas
4 large, cooked chicken breasts, cut in small pieces
3 cans Old El Paso diced mild green chilies, drained
2 cans cream of chicken soup
1 pt. low-fat sour cream
3/4 lb. grated Monterey Jack cheese
3/4 lb. grated Cheddar cheese
1 small can medium, sliced black olives
2 bunches green onions, chopped (save some green tops)

Preparation

Combine soup, chilies, onions and some green tops, sour cream, olives and half of the cheeses; set aside 2 cups of this mixture. Add chicken to remaining mixture.
Place about 4 tablespoons of mixture at end of each tortilla and roll up.
Place in greased 9 x 13-inch glass pan (about 8 per pan).
Place some of the mixture without chicken over the top.
Sprinkle remaining cheeses over top, then green onion tops and sprinkle with paprika.
Refrigerate overnight, a must!
Bake at 350\u00b0 for 1 hour.
Makes 8 servings.