BAKED CHICKEN CHALUPAS
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
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
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
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
CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
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.
CHICKEN CHALUPA CASSEROLE
I found several recipes for this and just tweaked it to make it work for me.. Was yummy and my family love it!
Provided by Nannette Cross-Smallwood
Categories Casseroles
Time 1h40m
Number Of Ingredients 7
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!
CHICKEN CHALUPAS
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
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
CHALUPA CASSEROLE
A creamy, spicy(but not too spicy!), Mexican chicken casserole! My family loves it and requests it often! I serve it with a green salad tossed with fresh avocadoes. Note: cooking time includes cooking chicken.
Provided by Adopted Parisian
Categories One Dish Meal
Time 1h30m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook and shred chicken. Set aside.
- Tear 8 tortillas into bite-sized pieces.
- Layer into bottom of 13x9" glass pan.
- Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas(torn up).
- Cover with foil and bake at 350 degrees for 1 hour.
- Sprinkle with cheese and broil till golden and bubbly!
Nutrition Facts : Calories 512.7, Fat 32.2, SaturatedFat 16.3, Cholesterol 95.7, Sodium 751.2, Carbohydrate 32.3, Fiber 3.5, Sugar 2.5, Protein 25.3
CHICKEN CHALUPAS
Crunchy, cheesy, and delicious. From Some Like it Hot by the Junior League of McAllen TX. Whenever we grill we always cook extra chicken for chalupas, enchiladas, paninis, etc. This recipe can easily be halved.
Provided by Vicki in CT
Categories One Dish Meal
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix chicken with green onions, jalapenos, pepper juice, pimentos and sour cream.
- Spread over chalupa shells.
- Top with some grated cheese.
- Broil until bubbly.
- Top with topping ingredients.
EASY CHICKEN CHALUPA CASSEROLE RECIPE - (4/5)
Provided by jeknudson
Number Of Ingredients 6
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.
EASY CHICKEN CHALUPAS
Make and share this Easy Chicken Chalupas recipe from Food.com.
Provided by mightyro_cooking4u
Categories Whole Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degreesF. Spray 13x9-inch ovenproof dish with nonstick cooking spray.
- Remove skin and bones from chicken; discard. Shred chicken meat.
- Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
- Bake casserole 25 minutes or until bubbly and hot.
- TIP: Customize this easy main dish with toppings, on the side, such as sour cream, chopped cilantro, sliced black olives, sliced green onions and sliced avocado.
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