3/12- Chicken Chalupas

Now I didn't actually make this tonight, but I froze it before Joe left it and ate it tonight. That counts, right?

Ok, I know it's going to be shocking, but Chicken Chalupas are not cupcakes, and it's not a Cooking Light recipe either! I'll give you a minute to recover. :)

This recipe came from a friend of my mom's many years ago, and it became a staple dish in our family. It's a great one to make ahead for company as it can feed a lot of people. It has an almost ungodly amount of cheese in it, but it's soooo good! It has a few steps to it, but that's kind of what makes it easy to make ahead and freeze. You can get it all assembled, stop short of putting it in the oven, and throw it in the freezer.

1 1/2 doz flour tortillas

4 lg chicken breasts, cooked and shredded

2 cans cream of chicken soup

1 pint sour cream

3/4 lb grated Monterey Jack cheese

2 green onions, sliced

1 small can black olives (I leave these little pieces of nasty out :) )

1 can small green chiles

3/4 lb grated Cheddar cheese

Mix soup, sour cream, chiles, green onions, and olives. Add Monterey Jack cheese. Put aside 2 cups of mixture. Add chicken to remaining mixture, place in a tortilla and roll up. Place in a 9x13 dish. Continue until mixture runs out. Pour reserved 2 cups of soup mixture on top, cover with cheddar. Bake at 350 for 35-40 minutes. (It tastes best when tortillas are really full!)

Enjoy! :)