Monday, January 27, 2014
Oh these were delicious... Again, a quick and easy meal that I could double with no problems! We had one for supper and the other I stuck in the freezer for another day... That day was not too long away since my family loved this meal!
Cheesy Chicken Chalupas
(recipe found on pinterest via twomaidsamilking.com)
2 (10-3/4 ounces) cans cream of chicken soup (or double a batch of cream of everything soup mix)
16 ounces sour cream
1 (4 ounces) can diced green chilies
1 (2 1/4 ounces) can chopped black olives, drained
3 green onions, chopped
1 onion, chopped
3 cups shredded cheddar cheese
4-5 chicken breasts, cooked and diced
10-12 flour tortillas
2 cups shredded monterey jack cheese
Mix together soup, sour cream, vegetables and cheddar cheese in a large bowl. Set aside 1 1/2 cups of soup mixture for topping; add chicken to remaining mixture. Spoon chicken mixture into tortillas; roll up and place into a 9×13 baking pan coated with non-stick spray. Spoon reserved soup mixture over tortillas; sprinkle with monterey jack cheese. Bake, covered, at 350 degrees for one hour. Freeze & Serve Instructions: prepare as directed; do not add cheese. Cover unbaked casserole tightly with aluminum foil; freeze. To serve, thaw overnight in refrigerator. Uncover; sprinkle with cheese and bake as directed.