Baked Chicken Chalupas
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 6 servings.
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
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 chiles, 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
-
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 until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.
Nutrition 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.
© 2024 RDA Enthusiast Brands, LLC