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Chicken Chalupa

posted in Food & Drink > Recipes
08/07/2016
  • 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
    paprika

  • 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).

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