Baked Chicken Chalupas Recipes

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CHICKEN CHALUPAS



Chicken Chalupas image

Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.

Provided by Gail Doyle

Categories     One Dish Meal

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 8

12 large flour tortillas
4 chicken breasts, cooked and diced
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
3/4 lb monterey jack cheese, grated
4 sliced green onions, with tops
1 (4 ounce) can diced chili peppers
3/4 lb cheddar cheese, grated

Steps:

  • Combine: soup, chili peppers, sour cream and green onions.
  • Add the Jack cheese.
  • Remove 2 cups of mixture and add chicken.
  • Spoon chicken into tortillas.
  • Roll and place into a buttered 9x13-inch pan.
  • The tortillas can be placed on top of each other if necessary.
  • Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
  • Spray foil and cover top of casserole.
  • Bake at 350°F for 30 to 40 minutes.

Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4

CHICKEN CHALUPAS



Chicken Chalupas image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 cup Tomato Salsa Cruda, recipe follows
4 chicken breast halves, bone in
1 chayote, peeled, cut in half, and center seed removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, toasted crisp in the oven
1 head Romaine lettuce, cut in thin strips
2 ounces crumbled Cotija cheese
4 tablespoons nonfat sour cream
1/2 bunch cilantro leaves, chopped
4 Italian Roma tomatoes, cored and chopped
1 to 2 serrano chilies, chopped
1/4 small onion, chopped
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
  • To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
  • In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.

BAKED CHICKEN CHALUPAS



Baked Chicken Chalupas image

I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. -Magdalena Flores, Abilene, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

6 corn tortillas (6 inches)
2 teaspoons olive oil
3/4 cup shredded part-skim mozzarella cheese
2 cups chopped cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage

Steps:

  • Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese., Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.

Nutrition Facts : Calories 206 calories, Fat 6g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 400mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN CHALUPA CASSEROLE



Chicken Chalupa Casserole image

Make and share this Chicken Chalupa Casserole recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

12 flour tortillas
2 lbs roasted chicken meat, shredded
2 cups cheddar cheese, shredded
1 cup salsa
1 cup green chili salsa
black olives, sliced (to garnish)
cilantro, chopped (to garnish)

Steps:

  • Preheat oven to 350°F.
  • Spray large casserole dish with cooking spray.
  • Lay two tortillas in bottom of dish, overlapping slightly.
  • Top with a layer of chicken, a layer of cheese, and a layer of salsas.
  • Repeat layers until dish is full, finishing with a layer of salsa (pattern should repeat 6 times).
  • Bake until hot and bubbly (25 minutes.).
  • Garnish with olives and cilantro, if desired.

Nutrition Facts : Calories 649.8, Fat 28.5, SaturatedFat 12.2, Cholesterol 174.2, Sodium 1263.7, Carbohydrate 36.7, Fiber 3.2, Sugar 4, Protein 59.5

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