LYDIA'S CHICKEN CHALUPA
Make and share this Lydia's Chicken Chalupa recipe from Food.com.
Provided by Lydia60
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 395.4, Fat 25.5, SaturatedFat 14.6, Cholesterol 79.3, Sodium 380.3, Carbohydrate 24.2, Fiber 2.5, Sugar 0.8, Protein 18.4
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 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 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.
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
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