Chicken Chalupas

I grew up with this recipe. My mom would use this basic recipe for chalupas and for green chile casserole. It was one of my favorites when I was younger and is VERY easy.

Chicken Chalupas

Ingredients:
3-4 cooked chicken breasts (depending on size), cubed
1 can cream of chicken soup
1/2 can milk
4 oz. can diced green chiles
sour cream (about 1 cup)
3-4 green onions chopped or grated onion
black olives (optional...I don't ever use olives because Brian doesn't like them)
grated cheese (I always use cheddar)
flour tortillas

Directions:
Combine chicken, soup, milk, green chiles, sour cream, and onions (you can add the olives here or just sprinkle them on top). Spoon mixture onto tortilla, sprinkle a handful of cheese on top and roll up placing it seam down in a 9x13 cooking dish. Reserve a little of the sauce to spread on top. Sprinkle more cheese on top. Bake for about 20 minutes at 350 degrees or until bubbly and hot through. I like to cook for at least 20 minutes because that makes the tortillas a little crisp on the edges.

Green chile casserole is even easier. You just use a casserole dish and layer meat mixture, cheese, and tortilla, starting and ending with meat mixture (using about 4 torrillas). That also cooks for about 15-20 minutes or until bubbly. My mom never puts olives in her casserole. I guess that's the difference between the casserole and chalupas. My mom also told me that sour cream is optional with the casserole. It's not needed, but I usually put it in if I have it. Corn tortillas could also be used.

* I usually am only cooking for Brian and myself so I reduce the chicken amount to one large breast (2 small), and it makes 4 chalupas (extra saucy though). I think the full recipe makes 8...I'll check with my mom on that one.