No one seems to love the weather in February. Even my
friends in California and Florida complain about it. But it is a lovely time of
year to use the oven.
Chicken Chalupas
1 package flour tortillas
2 chicken breasts, cooked and shredded
1 can cream of chicken soup
1 cup sour cream
1/2 pound grated cheese
1/2 cup sliced black olives
1/2 cup sliced green onions
7 oz. can green chilies diced
1 cup whole kernel corn
Paprika
Combine soup, chilies, onion, sour cream, olives, corn and
half the cheese. Set aside 1 cup of this mixture. Add chicken to remainder of
mixture. Roll chicken mixture into tortillas and place seam-side down in casserole
dish. Spoon the reserved soup mixture over tortillas. Top with remaining cheese.
Sprinkle with paprika. Cover loosely with foil and bake at 350F for about half
an hour. Remove foil, bake about 5-10 minutes longer. Serve hot, with salsa and
a tossed salad.
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