Chicken Chalupa (Sha-Loop`-A)

2 c Chicken; cooked & chopped

1 Corn tortillas

2 Longhorn cheese; grated

1 cn Cream of mushroom soup

1/2 Milk

8 oz Sour cream

1 sm Green chiles; diced

Recipe by: Tim Dean Mix together soup, milk, sour cream and chilies. Set aside in mixing bowl. Grease a 6" deep by 9" round casserole dish. Tear at least four

tortillas into large pieces, using them to cover the bottom of the casserole dish. Put 1/3 of the chicken on top of the tortillas. Pour 1/3 of the soup mixture on top of the chicken, then cover with a layer of grated cheese. Repeat the steps with tortillas, chicken, soup mixture and cheese, twice (if your dish isn`t deep enough, only make two layers). After last layer of cheese is put on top of casserole, bake in a 325 degree oven for 45 minutes, uncovered. Cheese

should be melted and tortillas well-cooked. For spicier palates, more green chilies may be added. -----