*  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 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
                    - - - - - - - - - - - - - - - - - -