Chicken of the Sea Chalupes

1 can tuna, drained

1 can cream of chicken soup

1 ½ cup sour cream

4 chopped green onions

1/8 cup chopped jalapeno peppers

Grated cheddar cheese

1 package flour tortilla shells 

Mix soup and sour cream together and divide into two bowls. In one bowl add onions, peppers, and tuna- mix. Spread a thin strip of the mixture with tuna in it onto each of the tortilla shells, topping with cheese. Roll shells “enchilada style” and place side by side in 9x13 pan. Spread mixture with just the sour cream and soup on the top and sprinkle more cheese over that. Bake at 350 for about 30 minutes. Serve with Mexican rice, salsa and sour cream.                       - Tricia Munk