Baked Chicken Chalupas Recipe

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Baked Chicken Chalupas Recipe
Baked Chicken Chalupas Recipe photo by Taste of Home
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Baked Chicken Chalupas Recipe

Read Reviews
5 3 3
Publisher Photo
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Directions

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. Yield: 6 servings.
Originally published as Baked Chicken Chalupas in Taste of Home February/March 2016, p22

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.

  • 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
  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

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Reviews forBaked Chicken Chalupas

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NH-rescue User ID: 4255840 256163
Reviewed Oct. 30, 2016

"So quick and easy! A nice alternative to flour tortillas. Like pizza, the ingredients are infinitely interchangeable - beef or ham for the chicken, spinach for the cabbage, sweet or hot peppers for the green chillies, etc."

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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