Chicken Chalupas

*Chicken Chalupas

6 chicken breasts bite sized pieces and cooked
10 tortilla shells (flour or corn)

Sauce: (mix it up in a big bowl)
1 med. onion chopped
1/4 cup jalapenos
16 oz sour cream
3 cans of cream of chicken **
(Reserve a ½ cup for topping later.)

24 oz of Monterey Jack and Colby. ***
(Reserve ¼ cup for topping later.)

Directions:

Add chicken and cheese to sauce and mix. Fill tortillas with sauce and roll (typically I fold it in on all four sides, wrapping the ends up with the side folds). Layer in pan (typically 9x13, but you can use two pans). Spread remaining sauce and cheese on top. Bake at 350 for 30 - 45 minutes. Eat. :)

* Please note that you can adjust this as you like. We add more jalapenos because we like to have jalapenos in most every bite. I use a lot of cheese. Typically, I use 24oz inside and then extra on top.

** While at my mother-in-law's we discovered two new things. The first is that using the homemade cream of chicken soup made it even better!

*** The second discovery is that using a four cheese Mexican blend made a pleasant change to the taste as did adding some sharp cheddar we had on hand.