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TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

Ingredients

  • 6 corn tortillas (6 inches)
  • 2 teaspoons olive oil
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 cups chopped cooked chicken breast
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup finely shredded cabbage

Nutritional Facts

1 chalupa: 206 calories, 6g fat (2g saturated fat), 45mg cholesterol, 400mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Directions

  1. Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
  2. 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. Yield: 6 servings.
Originally published as Baked Chicken Chalupas in Taste of Home February/March 2016, p22

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Baked Chicken Chalupas

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MY REVIEW
curlylis85 User ID: 3166950 243774
Reviewed Feb. 14, 2016

"Easy and very tasty. This is a great weeknight dinner and was a big hit with my kids."

MY REVIEW
toolbarsco User ID: 6725667 242971
Reviewed Feb. 1, 2016

"These were yummy and easy to prepare. Garnished with guacamole and sour cream."

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