Roberts Recipes

Chicken Chalupas 1 Dozen flour tortillas 4 Chicken breasts cooked and cubed 1/2 cup chicken broth 2 cans cream of chicken soup 1 (4 oz) can chopped green chilies 4 green onions chopped 1 pint sour cream (can replace with plain yogurt for lower fat) 1 small call sliced black olives 1 lb Monterey Jack cheese grated 1 lb Chedder cheese grated Put tortillas out so they can warm to room temperature, they will roll more easily if they are warm Boil chicken breasts. Set aside 1/2 cup broth. Cool and debone and cube chicken. In a separate bowl, mix together the following ingredients. Soup, green chilies, green onions, sour cream, olives, chicken broth, and the Jack cheese. Take 2 cups of this and add to the cubed chicken to make filling for the chalupas Now put a 1/2 cup of the mixture on a tortilla  and roll up. Set rolled tortilla in a long greased casserole dish. Do this with all 12 tortillas. Then take the remainder of the soup mixture without chicken and pour over you