Chicken Chalupas - cooking recipe

Ingredients

12 ounces grated monterey jack cheese
12 ounces grated sharp cheddar cheese
2 bunches green onions, chopped (green tops only)
2 cans cream of chicken soup
1 (4 ounce) can chopped green chilies
1 pint sour cream
1 cup black olives, sliced
4 chicken breasts, cooked and chopped or shredded
12 -15 flour tortillas

Preparation

Combine cheeses, then divide in half.
Divide the green onion in half.
Reserve for topping.
Combine 1/2 of the cheeses, 1/2 of the onions, chilies, sour cream, soup, and olives.
Mix well.
Set aside 1 1/2 cup for topping.
Put several tablespoons of filling on each tortilla and roll up.
Place tortillas, seam side down, in a single layer, in lightly greased shallow baking pan.
Spread the reserved filling over the top.
Cover with reserved cheese and onions.
Refrigerate overnight.
Bake at 350 for 45 minutes.