2 c. cream of chicken soup
1 (12 oz.) carton sour cream
1 med. onion, diced
2-3 tbsp. hot peppers, seeded and chopped
1 lb. Cheddar cheese, grated
3 lb. chicken breasts, cooked and diced
1 pkg. lg. soft corn tortillas

Mix soup, sour cream, onion and hot peppers. Heat for 5 minutes. Assemble "chalupas" one at a time. Fill each tortilla with 3 tablespoon chicken, add 2 tablespoons sauce and sprinkle with cheese. Roll individually and secure with toothpicks.

Place assembled chalupas in casserole. Cover with remaining sauce. Bake 30 minutes at 350 degrees. (Microwave approximately 10 minutes on high.)