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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Chicken Chalupas Recipe

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This recipe for Mexican Chicken Chalupas is from Peace Love Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (10-11 oz.) cans cream of chicken soup
1 (7oz.) can diced chiles (I omitted the chiles and used about 1 sweet red pepper, chopped)
1 pt. sour cream
3/4 lb. grated sharp cheddar cheese, divided
3/4 lb. grated Monterey Jack cheese, divided
1/2 c. sliced green onion tops (scallions), divided
1 onion, finely chopped
3 whole chicken breasts, cooked and diced
12 (8-inch) flour tortillas
paprika to taste
Directions:
Directions:
Combine soup, chiles, sour cream, half the cheeses, half the green onion tops and all the chopped onion. Set aside half the mixture. Add the chicken to the remainder. Place a heaping 3 T. of the chicken mixture on a tortilla and roll. Place on a well-greased ( or sprayed) 12 x 16 inch baking dish. Spread reserved sauce over tortillas. Sprinkle with remaining cheeses, onion tops and paprika. Refrigerate overnight. Cover and bake at 350º for 40 minutes. Uncover and bake 10 to 15 minutes longer. Let stand at least 10 minutes before serving.
Recipe may be cut in half if desired.

 

 

 

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