Chicken Chalupa

One clarification: this recipe is not exactly what most people would refer to as chalupa. But since that was the name of the recipe when I received it from Shirley, I’ve stuck with that title. Sorry if that upsets any looking for true chalupa recipes. As stated before, this recipe is more like Chicken Enchiladas, although I rolled the tortillas more like burritos for these pictures.
Chicken Chalupa is one fabulous Tex-Mex main dish. Yes, you will probably drool over these pictures.
One thing that makes this recipe so special is the cheese! It uses both cheddar and Monterey Jack cheeses.
I cut one in half so you could see the texture of the chalupa. These gooey Chicken Chalupas are heavenly!

INGREDIENTS

• 2 pkgs. large fajita size tortillas
• 4 large whole chicken breasts cooked and diced
• 2 cans cream of chicken soup
• 1 pt. sour cream
• 3/4 lb. monterey jack cheese grated
• 3/4 lb. cheddar cheese grated
• 1 cup ripe olives sliced
• 3/4 cup green onions chopped
• 7 oz. can green chilies diced
• 15 oz. can whole kernel can drained
• paprika to sprinkle on top of the chalupas
• Chicken Chalupa | Can't Stay Out of the Kitchen | this fabulous #TexMex entree is filled with #corn #chicken #greenchilies #olives & lots of #cheese. One of the BEST #enchilada style recipes you'll ever eat.

INSTRUCTIONS

1. Combine soup, chilies, onion, sour cream, olives, corn and ¾ of both cheeses.
2. Set aside 2 cups of this mixture.
3. Add diced chicken to remainder of mixture.
4. Put about ½ cup chicken mixture on each tortilla.
5. Fold, tucking sides in, and place seam-side down in greased casseroles.
6. (Leave a little room between each one if possible).
7. ........................

for full instruction please see : cantstayoutofthekitchen.com

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