Combine chicken soup, onion, green onion tops, sour cream, chilies, black olives and cheese. (Reserve some cheese and green onion tops for garnish). Mix well. Set aside about 1 1/2 cups of the mixture.
Add diced chicken and mix well.
Place large spoonfuls of mixture on tortilla and roll it up. Place filled tortillas in shallow 9X13 inch greased baking dish.
Pour remaining sauce over top of filled tortillas and sprinkle with remaining cheese and onions. Sprinkle with paprika and refrigerate overnight. Bake at 350F for 45 minutes.
Originally Submitted
11/15/2009
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