Chicken Chalupas - Aunt Eve

This casserole can be made a day or two ahead and refrigerated, uncooked until time to bake.  Freezes well.

4-5 chicken breasts halves

2 cans cream of chicken soup

1 small diced chili peppers

1 pint sour cream

3-4 green onions, diced

2 cups Monterey jack cheese, shredded

10-12 tortillas

8 ounces cheddar cheese, shredded

Cook chicken, skinned, boned, diced and set aside. 

In a large bowl combine soup, chili peppers, olives, and sour cream and green onions. 

Add Monterey Jack cheese.

Remove 2 cups of mixture and add diced chicken.  Place chicken mixture into tortillas, not too full and roll up.  Place in large dripper pan so they are somewhat separated.  Spoon remaining soup mixture over top and cover with cheddar cheese.  Cover tight with foil

Bake at 350 degrees for 30-40 minutes or until hot and bubbly