Recipe Background
Chalupas are a specialty of south-central Mexico, similar in spirit to tostadas or soft tacos. Baked Chicken Chalupas are a great way to get introduced to these delicious delicacies. The crispy corn tortillas are stacked with melty cheese and savory chicken, sautéed with tomatoes and warming Tex-Mex spices. Crisp cabbage on top adds bite and texture, making Baked Chicken Chalupas a very wonderful way to get dinner on the table in a hurry!
Chalupas are a specialty of south-central Mexico, similar in spirit to tostadas or soft tacos. Baked Chicken Chalupas are a great way to get introduced to these delicious delicacies. The crispy corn tortillas are stacked with melty cheese and savory chicken, sautéed with tomatoes and warming Tex-Mex spices. Crisp cabbage on top adds bite and texture, making Baked Chicken Chalupas a very wonderful way to get dinner on the table in a hurry!
Ingredients
- 6 corn tortillas
- 2 teaspoons olive oil
- 3/4 cup part-skim mozzarella cheese shredded
- 2 cups chicken breast cooked, chopped
- 1 (14.5-ounce) can 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 cabbage finely shredded
Directions
- Preheat the oven to 350 degrees F.
- Place the tortillas on an ungreased baking sheet.
- In a small bowl, add the olive oil.
- Use a pastry brush to coat the tortillas with the oil.
- Sprinkle the tortillas with the cheese and set aside.
- Heat a large skillet over medium heat.
- Add the chicken, the tomatoes with the green chiles, the garlic powder, the onion powder, the cumin, the salt, and the pepper to the skillet and cook, stirring regularly, until most of the liquid evaporates, about 6-8 minutes.
- Spoon the chicken mixture over the tortillas.
- Bake the chalupas until the tortillas are crisp and the cheese has melted, about 15-18 minutes.
- Sprinkle the chalupas with the cabbage.
- Serve.
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