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Chicken Chalupas Recipe

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This recipe for Chicken Chalupas, by , is from The Hanus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi McKeown
Added: Monday, November 5, 2007


4-5 boneless chicken breasts
2 cans cream of mushroom soup
1-1/4 c. sour cream
1 small can chopped green chilies
1 small can chopped black olives
1/2 lb. shredded cheddar cheese
1/2 lb. shredded Monterey Jack cheese
12 large flour tortillas
3 green onions, thinly sliced

Fill saucepan with water about halfway. Boil chicken in water with desired spices (like salt, pepper, cumin, garlic powder) until pink in middle is gone - about 15-20 minutes. Reserve broth. Shred chicken.

Mix soup, sour cream, green chilies and black olives. Add some of the reserved chicken broth to thin a little. Divide and set aside one half.

Mix chicken and half of each cheese into half of sauce. Fill middle of each tortilla with a hearty spoonful of chicken mixture. Fold sides in and then fold end over end.

Place in a greased 9x13 pan with seam side down.

Spread other half of sauce over tortillas and distribute remaining cheeses on top. Sprinkle with green onions.

Bake at 350 for 45 minutes.

Personal Notes:
Personal Notes:
I usually lay out all 12 tortillas so that I can divide chicken mixture evenly.




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