Friday, September 12, 2008

Chicken Chalupa

Thank you so much for all of you who left comments or emailed me with new recipes to try- I can't wait to get cooking! I had several people ask specifically about the recipe for Chicken Chalupa, so here is my best effort of sharing it... I do the recipe by memory and sight when cooking it myself, so hopefully I'm able to relay it well enough for others to follow.


3-4 large chicken breasts or 8-10 tenderloins- cooked and cut into chunks
2 cans of Cream of Chicken soup
Approx. 1 cup of sour cream
roughly 1/2 to 3/4 cups of milk
Approx. 10 corn tortillas- torn into quarters
Grated cheddar cheese
Optional ingredients: olives, diced chilies

Preheat the oven to 350 degrees and spray the bottom of a 9x13 pan with cooking spray.

In a bowl, mix the cream of chicken soup, sour cream, and optional ingredients (I usually only add olives, but the original recipe calls for diced chilies). Add the milk in order to thin out the mixture a little bit.

Start by laying down a layer of *half* the torn up corn tortillas, covering the bottom of the pan. Spread out *half* of the cooked chicken chunks evenly on top of the corn tortillas. Spread *half* of the cream of chicken soup and sour cream mixture evenly on top of the chicken. Cover the layer with cheddar cheese. Then start over again by adding another layer of corn tortillas, then the rest of the chicken evenly, followed by the rest of the cream of chicken mixture. Finish it off by covering the entire top with a layer of cheddar cheese.

Bake for about 30 minutes or until the cheese is melted and bubbly.

Hope you enjoy!

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