1 -2 cup mozzarella cheese, shredded (depending on how much you like)
1 (6 ounce) package Oscar Mayer Deli Fresh Oven Roasted Chicken Breast Cuts
1 -2 large tomatoes, diced (or 1 can diced tomatoes, drained well)
crouton (optional)
black pepper (optional)
Steps:
Preheat oven to 350.
Put tortillas on baking sheet, spread a thin layer of dressing (1 Tablespoon or so) on each tortilla and cook in oven for about 3 minutes.
Remove from oven and sprinkle with cheese (enough to cover the tortilla and to your taste), half the chicken, and a few handfuls of tomatoes. Sprinkle with pepper.
Put back into oven and cook about 8-10 minutes (you can take out earlier, we like ours crispy). Meanwhile, mix lettuce with salad dressing and croutons.
Serve chalupa with salad. Enjoy!
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BAKED CHICKEN CAESAR CHALUPA NACHOS - IOWA GIRL EATS
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Preheat the oven to 400 degrees. Spray both sides of the chicken breasts with non-stick spray, season with lemon pepper, and saute in a skillet until no longer pink in the middle, about 4-5 minutes a side. Let cool slightly, then shred with a fork or your fingers. Set aside.
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Bell Beefer. Once upon a time, Taco Bell tried to compete with fast-food burger slingers by creating its own version of a burger-slash-Sloppy Joe. There was taco beef between a burger bun, topped with diced onions, shredded lettuce, and—if you got the Supreme version—cheese and tomatoes.
Chicken Caesar Grilled Stuft Burrito. In 2003, Taco Bell introduced the Chicken Caesar Grilled Stuft Burrito, which was its take on high-end fast-food. While its usual fare of burritos and tacos cost around $1 at the time, this glorified chicken caesar wrap went for $3.
Grilled Stuft Nacho. Even as a limited-time menu item, the Grilled Stuft Nacho had a short life. Though it was first tested on menus in 2013, it was cut as soon as 2014.
Enchirito. Another relic from the '70s, the Enchirito was a hybrid between a burrito and an enchilada. Advertised as bearing "lots of sauce" and "lots of cheese," the Enchirito was one of Taco Bell's top-selling items for decades.
Spicy Chicken Crunchwrap Supreme. This Crunchwrap was a favorite for many Taco Bell fans. It was stuffed with chicken, incredibly spicy Lava sauce, lettuce, tomato, and sour cream.
Lava Sauce. Lava sauce was the true breakout superstar when Taco Bell launched its line of Volcano menu items. The super spicy nacho cheese sauce was included in the second run of the Volcano Burrito, the Volcano Taco, and Volcano Nachos, which were on the menu between 2008 and 2013.
Double Decker Taco. This better-than-a-regular-beef-taco taco featured a reinforcement to its crunchy shell: a soft fluffy tortilla stuck to it like glue with a mix of refried beans.
Mexican Pizza. The latest piece of heartbreaking news from Taco Bell came last year when the chain discontinued its Mexican Pizza. Not actually a pizza (nor really Mexican), the item featured two flour tortilla shells filled with refried beans, seasoned ground beef, and Mexican sauce.
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On a greased baking sheet, place the tortillas and brush them with oil. Sprinkle some cheese over them.
Take a large skillet and cook chicken, tomatoes and seasonings in it over a medium flame. This may take 6-8 minutes. Cook them till all the liquid evaporates. Spread this mixture over the tortilla and bake it for 15-18 minutes or until the tortillas get crispy and the cheese melts. Add some cabbage on top.
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