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Food & Drink
2 pkgs. large fajita size tortillas
4 large whole chicken breasts, cooked and diced
2 cans cream of chicken soup
1 pt. sour cream
¾ lb. Monterey Jack cheese, grated
¾ lb. cheddar cheese, grated
1 cup sliced, ripe olives
¾ cup green onions, chopped
1 large can green chilies
1 can whole kernel can, drained
Combine soup, chilies, onion, sour cream, olives, corn and ¾ of both cheeses.
Set aside 2 cups of this mixture.
Add diced chicken to remainder of mixture.
Put about ½ cup chicken mixture on each tortilla.
Fold, tucking sides in, and place seam-side down in greased casseroles.
(Leave a little room between each one if possible).
Spoon the reserved mixture over top the tortillas.
Top with remaining cheeses.
Sprinkle with paprika.
Cover with foil and bake at 350° for about 20-30 minutes.
Remove foil, bake about 5-10 minutes longer.
Yield: 20 enchiladas (or chalupas).