Lydias Chicken Chalupa Recipes

BAKED CHICKEN CHALUPAS

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.

CHICKEN CHALUPA

Steps:

• Combine soup, chilies, onion, sour cream, olives, corn and ¾ of both cheeses.
• Set aside 2 cups of this mixture.
• Add diced chicken to remainder of mixture.
• Put about ½ cup chicken mixture on each tortilla.
• Fold, tucking sides in, and place seam-side down in greased casseroles.
• (Leave a little room between each one if possible).
• Spoon the reserved mixture over top the tortillas.
• Top with remaining cheeses.
• Sprinkle with paprika.
• Cover with foil and bake at 350° for about 20-30 minutes.
• Remove foil, bake about 5-10 minutes longer.
• Yield: 20 enchiladas (or chalupas).

CHICKEN CHALUPAS

Steps:

• Combine cheeses, then divide in half.
• Divide the green onion in half.
• Reserve for topping.
• Combine 1/2 of the cheeses, 1/2 of the onions, chilies, sour cream, soup, and olives.
• Mix well.
• Set aside 1 1/2 cup for topping.
• Put several tablespoons of filling on each tortilla and roll up.
• Place tortillas, seam side down, in a single layer, in lightly greased shallow baking pan.
• Spread the reserved filling over the top.
• Cover with reserved cheese and onions.
• Refrigerate overnight.
• Bake at 350 for 45 minutes.

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 CHALUPAS

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.