You are here: Home » Recipes » Chicken Chalupas Chicken Chalupas Recipe by Favorite Recipes Press Yield 12 servings Prep 20 mins Cook 45 mins Why go out for Mexican when you can make this lighter and tastier version at home. PrintEmail Ingredients 6 ounces low-fat Monterey Jack cheese, grated6 ounces low-fat sharp cheddar cheese, grated2 bunches green onions, tops only, chopped2 -- (10 3/4-ounce) cans low-fat cream of chicken soup1 -- (4-ounce) can green chiles, chopped1 -- (16-ounce) carton fat-free sour cream1 -- (4-ounce can black olives, sliced8 -- (6-ounce) chicken breast halves, boneless and skinless, poached and cut into 1-inch pieces12 -- (6-inch diameter) flour tortillas Instructions Preheat oven to 350F. Combine cheese, and reserve 1/2 cup for topping. Divide green onions into 2 equal portions. Combine the rest of the cheese, 1/2 of the onion, soup, chiles, sour cream and black olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder, and mix well. Coat a 9×13-inch baking dish with non-stick cooking spray. Put 3 heaping Tablespoons of filling in each tortilla, and roll. Place seam side down in baking dish. Arrange in a single layer. Spread reserved topping over tortillas. Sprinkle with remaining cheese and onion. May refrigerate overnight if desired. Bake, uncovered for 45 minutes. Let stand for 5 minutes before serving. Recipe reprinted with permission from the Junior League of Springfield Missouri Inc.’s Women Who Can Dish It Out (Springfield, Missouri, 1997).