I know these are probably not real chalupas at all. More of an enchilada, really, but that's what we have always called these. Don't make these if you don't absolutely love rich, gooey cheese sauces! My children and guests love these and beg for them. Make sure you have plenty of people to help you eat them because they are very filling! Feel free to use a half pound of each cheese if you want. Great make ahead dish!

Gallery

Recipe Summary

cook:
45 mins
prep:
45 mins
total:
1 hr 30 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9 by 13 pan.

    Advertisement
  • In a large pan, mix the soup, chilies, sour cream, 1/2 of the olives, 1/2 of each cheese, and the grated onion. Heat over medium heat until the cheese is melted and the ingredients are blended. Reserve two cups of the mixture for the topping.

  • Add chicken to the remaining mixture.

  • Put 3 to 4 tablespoons of chicken mixture on each tortilla and roll up. Line tortillas seam side down in the greased 9 by 13 pan. Pour reserved mixture on top. Top with remaining cheeses, olives, and the green onionss. Cover and refrigerate overnight to let the flavors meld. Take out of the refrigerator for about a half hour, then bake at 350 degrees for 45 minutes. Enjoy!

Tips

You can either serve these whole, or just cut into squares like a casserole, which is what we usually do. It's just easier and we can take the amount we think we can eat!

Advertisement