Chicken Chalupas

A Beck Family classic. Always a hit. The missionaries came over for dinner on Sunday and I made chalupas and they loved them. There was only half a chalupa left. I think they left it alone because no one likes to be the one to finish a dish!

2-3 large chicken breasts (cook in butter. Season with salt, pepper, onion powder)
2 cans cream of chicken soup
1 pt. sour cream (the 16 oz container)
1 small can diced green chili peppers
1 small can sliced black olives
3-4 green onions diced
2 cups monterey jack cheese shredded
10 flour tortillas
1 c. shredded cheddar cheese

Cook chicken, dice and set aside. Combine in a medium bowl soup, sour cream, peppers, olives, and onions. Add jack cheese.
Take a small amount of the mixture to cover the bottom of baking dish (to prevent the bottom of the tortillas being too hard).
Remove 2+ cups of mixture and add to diced chicken. Place chicken-soup mixture into tortillas, not too full, and roll up.
Place in a 9x13 baking dish.
Spoon remaining mixture over top.
Top with shredded cheddar cheese.
Cover with foil and bake at 350 degrees for 40-50 minutes or until hot & bubbly.