Chicken Chalupas(Enchiladus)
Chicken Chalupas(Enchiladus), a main dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Chicken Chalupas(Enchiladus)
Ingredients
- 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
Method
- 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 9 X 13 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 J.Newcomer1@Genie.com@Internet# From the kitchen of Helda Sooter.
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