CHICKEN CHALUPAS

You will need:

4 large boneless chicken breast

2 cans of cream of chicken soup

1 small can of green chili peppers (diced of chopped)

1 small can of sliced ripe olives1 pint (2 cups) of sour cream

4 green onions, sliced (tops included)

2 cups of shredded monterey jack cheese (8 oz.)

1 doz. flour tortillas

2 cups shredded cheddar cheese (8 oz.)

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Directions:

Boil the chicken breast, dice, then set aside.

In a large bowel combine soup and chili peppers, olives, sour cream, and green onions. Add jack cheese. Remove 2 cups of mixture and add to diced chicken in another bowl. Place some of the chicken mixture into each tortilla and roll up (not too full).

Place in two large 9 x 14 pans (you may want to split the recipe, it does make a lot). Spoon remaining soup mixture ove top and cover with shredded yellow cheese. Cover tightly with foil. Bake at 350 degrees for 40-50 minutes or until hot and bubbly.