Chicken Chalupas Recipe
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 This recipe for Chicken Chalupas, by Heidi McKeown, is from The Hanus Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Heidi McKeown
Added: Monday, November 5, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 boneless chicken breasts
2 cans cream of mushroom soup
1-1/4 c. sour cream
1 small can chopped green chilies
1 small can chopped black olives
1/2 lb. shredded cheddar cheese
1/2 lb. shredded Monterey Jack cheese
12 large flour tortillas
3 green onions, thinly sliced
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Directions: |
Directions:Fill saucepan with water about halfway. Boil chicken in water with desired spices (like salt, pepper, cumin, garlic powder) until pink in middle is gone - about 15-20 minutes. Reserve broth. Shred chicken.
Mix soup, sour cream, green chilies and black olives. Add some of the reserved chicken broth to thin a little. Divide and set aside one half.
Mix chicken and half of each cheese into half of sauce. Fill middle of each tortilla with a hearty spoonful of chicken mixture. Fold sides in and then fold end over end.
Place in a greased 9x13 pan with seam side down.
Spread other half of sauce over tortillas and distribute remaining cheeses on top. Sprinkle with green onions.
Bake at 350º for 45 minutes. |
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Personal
Notes: |
Personal
Notes: I usually lay out all 12 tortillas so that I can divide chicken mixture evenly.
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