* Exported from MasterCook *
CHICKEN CHALUPAS (ENCHILADUS)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Flour tortillas -- *see below
2 lg Chicken breasts -- cooked and
-cut up in small pieces
1 cn Cream of Chicken soup
8 oz Can diced green chilies
-(I used mild)
1/2 pt Sour cream
1/3 lb Jack cheese -- grated
1/3 lb Sharp cheese -- grated
1/2 cn Sliced black olives
1 sm Onion -- grated
Green onion tops
Combine soup, onion, green onion tops, sour cream,
chilies, and black olives. Add most of the cheeses,
saving some for the top. Set aside 1 cup of this
mixture without the chicken. Then add the cut up
chicken to the remaining mixture.
In a 9x13 greased shallow baking dish fill each
tortilla with some of the chicken mixture and roll up,
folding ends in if you so desire. Pour remaining sauce
over the top of filled tortillas and sprinkle with
remaining cheese. (Sprinkle with paprika if you
choose.) Refrigerate overnight.
At this point they can be frozen for later use. Then
thaw in refrigerator over night before baking.
Bake at 350 for 45 minutes.
*This will fill 6 large size or 8-9 med size tortillas.
Formatted for MM by Janet Newcomer, J.Newcomer1 on
Genie 12/12/95
[email protected]@Internet#
From the kitchen of Helda Sooter
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