Chicken Chalupas Recipe
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Ingredients: |
Ingredients: Step #1
2 cans (10½ oz. each) condensed tomato soup
3½ c. milk
2 T. Worcestershire sauce
2 cloves crushed garlic
2 tsp. celery salt
¼ tsp. pepper
⅛ tsp. cayenne pepper
Step #2
3½ c. chopped cooked chicken (can also use canned chicken)
1½ c. shredded cheddar cheese
24 flour or corn tortillas
Step #3
1 cup finely chopped onion
2 c. shredded cheddar cheese
⅓ c. finely chopped jalapeno peppers NO SEEDS
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Directions: |
Directions:Mix all ingredients from Step #1. Pour ⅓ of the mixture in a greased 9x13 baking dish.
Toss chicken and 1½ cups of shredded cheese. Place a heaping Tbsp. of mixture on each tortilla. Roll each tortilla. Place 12 of the filled tortillas in one layer in the greased baking dish. Sprinkle with 1 cup of cheese, ½ cup onions and ½ the jalapeno peppers. Pour ⅓ of the sauce over first layer. Repeat layers beginning with the remaining 12 filled tortillas. Cover with aluminum foil and refrigerate at least 3 hours, but no longer than 12 hours.
Heat oven to 350º. Bake 1 hour, uncover and bake until light brown and bubbly in the center (about 20 additional minutes). Let set a few minutes before serving. |
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