Chicken Chalupas

(from Molly Retzlaff)

12 Flour tortillas (lg)

4 lg. Chicken breasts, boned and chopped

2 cans cream of chicken soup

1 pint sour cream

¾ lb. Jack cheese grated

¾ lb. Tillamook cheddar cheese, grated

1 cup sliced black olives (optional)

1 medium bunch green onions, chopped

1 sm onion grated

1 sm can chopped green chilis

Combine soup, chilies, grated onions, some green onions, sour cream, olives and some cheese. Set aside about 1 ½ cups of mixture. Add chicken to the remaining mixture. Place 3 heaping tablespoons of chicken mixture on tortillas and roll as enchiladas. Place in 9x12 greased dish. Pour remaining sauce over top and sprinkle with cheese and green onions. Sprinkle with paprika. Refrigerate overnight. Bake 350 degrees for 45 minutes, until bubbly.

Will Freeze. Serves 6

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Optional low fat substitutes:

Corn tortillas

Reduced fat cream of chicken soup

Nonfat  sour cream

Low fat cheese