Cheesy Chicken Chalupas
2 cans of cream of chicken
16 oz. of sour cream
4 oz of green chiles (I only used half the can roughly 2 ounces because we are not big fans)
3 green onions choppped (I went light on these also)
1/2 onion chopped
3 cups of cheddar cheese
4 to 5 chicken breasts cooked and diced (a rotissere chicken would work well also)
8 10 inch tortillas
2 cups of shredded colby jack cheese
Mix together cream of chicken soup, sour cream, both onions and chiles, and cheddar cheese in a large bowl. Then scoop out 1 1/2 cups to reserve for topping for later. In the original bowl add chicken to the mixture. Spoon chicken mixture into the middle of the tortillas. Roll them up and lay them side by side in a baking pan. Spread reserved soup mixture over the top of the rolled up tortillas. Sprinkle with colby jack shredded cheese. Bake covered with foil at 350 degrees for one hour. If you want them crispier you can broil for a minute or two at the end of baking.
I served it with a salal and everyone but David ate it. Leftovers were great today for lunch!
David got so cold at supper tonight we wrapped himself up in a blanket! Baby it is cold outside!!!!