"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

CHICKEN CHALUPAS Recipe

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

Contributor:  
Contributor:  
Jan Boettcher
Added: Friday, June 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans cream of chicken soup
1 pint sour cream
2 green onions (sliced)
1 - 4 oz. can green chilies (diced)
1 - 4 oz. can black olives (sliced)
3 c. grated monterey jack cheese
3 c. grated cheddar cheese
4 chicken breasts (cooked)
1 pkg. (8-10) flour tortillas

Directions:
Directions:
Preheat oven to 350. Spray a 3 quart rectangular glass baking dish with non-stick spray. In a large bowl, combine soup, sour cream, green onions, green chilies, and olives (chopped and drained). Stir in monterey jack cheese. Remove 2 cups of mixture and set aside. Add chicken (cubed) to remainder of mixture. Spread approximately 1/2 c. chicken mixture down the center of each tortilla, and roll, leaving ends open. Place in prepared baking dish. Repeat, until all mixture is used, squeezing tortillas lightly to make room for all. Spread remaining sauce mixture over tortillas and sprinkle with cheddar cheese. Bake for 40 minutes until hot and bubbly. Note: You may want to cover the top for the first 30 minutes so the cheese doesn't burn.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is the most requested recipe I have. It is best when made several hours ahead or even the day before. Serve it with green rice, guacamole and chips, margaritas and you have a party!

 

 

 

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