Chicken Chalupas
1 doz. medium flour tortillas
4 chicken breasts
2 cans cream of chicken soup
1-8 oz can mild diced chilies
1-4 oz can black olives sliced
1 pint sour cream
1 pound Monterey Jack cheese
1 pound medium cheddar cheese
chopped green onions
1 onion grated
paprika to garnish
Cook chicken breasts in Clay Coyote Flameware Skillet and cube. Combine soup, chilies, onion, olives, sour cream and part of cheese (save 1 cup each for topping). Reserve 2 1/2 cups mixture for top sauce. To the remaining sauce, add chicken. Put 2-4 heaping tablespoons of meat mixture to each tortilla and roll up. Place in greased Clay Coyote Flameware Savory Pie Dish. Put the reserved sauce on top and the remaining cheese. Sprinkle the green onions on top of cheese and dash with paprika.
This can be made ahead and refrigerated overnight. Bake at 350F degrees for approximately 45 minutes (longer if refrigerated previously).
