Chalupa Casserole Recipes

CHICKEN CHALUPA CASSEROLE

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.

LOWER FAT CHICKEN CHALUPA CASSEROLE

Steps:

• Grease a 9x13 inch casserole dish and line with tortilla chips.
• Add cooked chicken.
• Mix soup, sour cream, milk, chilies, cheese, onion, and garlic powder.
• Pour mixture over the chicken and chips.
• Bake at 350 for 1 hour covered.
• Let stand for 15 minutes before serving.
• Garnish with cheese and serve with salsa and cilantro.

EASY CHICKEN CHALUPA CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 350. Mix salsas together. Put 2-3 TBSP salsa in bottom of 13X9 casserole dish and spread evenly. Place one layer or tortillas on bottom of dish. You may cut tortillas to fit. Combine rest of salsa, chicken and 1/2 of cilantro. Spread 1/2 of chicken mixture in dish on top of tortillas, top with cheese and repeat layers with tortillas, rest of chicken and cheese. Top with remaining cilantro. Cover and bake 30 min., remove cover and bake additional 10 minutes or until cheese starts to bubble/brown.

LYDIA'S CHICKEN CHALUPA

Steps:

• First, place tortillas in a deep dish and pour one can of chicken stock over so that they can soak while you prepare the remainder of the dish.
• (use cold stock or tortillas will get mushy) Melt butter in saucepan, stir in flour and then add one can chicken stock and pour off remaining stock from tortillas into this saucepan.
• Cook until slightly thickened over med-high heat and then add jalapenos.
• Turn heat off then stir in sour cream- mix thoroughly.
• Layer ingredients in a 9 x 13 casserole as follows: four (4) tortillas to completely cover bottom (I tear them in half to cover),1/3 of the chicken, 1/3 of the sauce 1/3 of the onions and then 1/3 of the cheese; repeat until all layers are used ending with cheese on top.
• Sprinkle with paprika Cover tightly and place in refrigerator overnight (it will work if left refrigerated for 8 hours).
• Bake at 350 degrees for one hour (remove cover half-way through baking).
• Probably best to let stand for 15- 20 minutes before cutting into serving pieces.

CHICKEN CHALUPA CASSEROLE

Steps:

• 1. Boil the chicken breast. (I added celcery, carrots, and an onion so that I could use the broth later for soup or fried rice.) After the chicken is cooked allow to cool so that it can be shreaded.
• 2. I'm not a fan of crunchy onions so I always sauté them first with a little butter or margerine but this can be done in the same pot you use to cook the chicken mixture.
• 3. In a large pot add the chicken, rotel tomatoes (I use the generic ones), cream of chicken soup, onion and the sour cream and cook until warm and bubbly. (You can substitute one can of cream of mushroom if you prefer)
• 4. Cut tortillas into quarters. In a large 3 quart baking pan place one layer of tortillas into the bottom of pan. Next spoon on a layer of the chicken mixture. Top this with a layer of the cheese. I used 1 lb of Monzeralla and 1 lb of Monterray Jack mixed together. Then repeat layers until all ingredients are used up.
• 5. Bake at 350 for 45 minutes. I covered mine with aluminum foil to prevent the top from drying out. Let it set and cool for approximately 10-20 minutes then cut and serve.
• 6. Some additions or changes: you could serve with salsa, sour cream, or what ever you like. I'm thinking of adding ranch dressing next time I make it and even possibly some bacon crumbles. Also, you could use corn tortilla's instead of the flower ones. Enjoy!