Chicken Chalupa

11 ingredients
9 steps

Ingredients

  • 12 flour tortillas
  • 4 chicken breasts, cooked and cut bite size
  • 2 cans cream of chicken soup
  • 1 (4 oz.) can Ortega chilies, diced
  • 1 pt. sour cream
  • 3/4 lb. Jack cheese, grated
  • 3/4 lb. sharp Cheddar, grated
  • green onion tops, diced
  • 1 small can sliced black olives
  • 1 medium onion, grated
  • paprika

Directions

  1. 1
    Grate Jack and Cheddar cheese together.
  2. 2
    Combine soup, chilies, grated onion, 1/2 of green onion tops, sour cream, olives and 2/3 of grated cheese.
  3. 3
    Set aside 1 1/2 cups of this mixture.
  4. 4
    Add chicken to remaining mixture.
  5. 5
    Place 3 heaping tablespoons of chicken mix on each tortilla.
  6. 6
    Roll up and place in shallow pan. Spread remaining mixture (1 1/2 cups) on top.
  7. 7
    Sprinkle the 1/3 cheese and onion tops and paprika over top.
  8. 8
    Refrigerate overnight. Bake at 375° for 45 minutes.
  9. 9
    Makes 12 servings.

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