Best 9 Baked Chicken Chalupas Recipes

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Indulge in the tantalizing flavors of Baked Chicken Chalupas, a delightful fusion of Mexican and American cuisine. These crispy-on-the-outside, tender-on-the-inside tortillas are filled with a savory chicken filling, topped with a rich and flavorful chili con carne, and adorned with a vibrant array of fresh, crisp toppings. Accompany your chalupas with three delectable dipping sauces - a creamy and zesty guacamole, a tangy and refreshing pico de gallo, and a luscious sour cream - each adding a unique dimension to this culinary masterpiece. With step-by-step instructions and a treasure trove of tips and suggestions, this recipe article will guide you effortlessly through the process of crafting this mouthwatering dish, ensuring a perfect homemade meal that will tantalize your taste buds and keep you coming back for more.

Here are our top 9 tried and tested recipes!

CHICKEN CHALUPAS



Chicken Chalupas image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 cup Tomato Salsa Cruda, recipe follows
4 chicken breast halves, bone in
1 chayote, peeled, cut in half, and center seed removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, toasted crisp in the oven
1 head Romaine lettuce, cut in thin strips
2 ounces crumbled Cotija cheese
4 tablespoons nonfat sour cream
1/2 bunch cilantro leaves, chopped
4 Italian Roma tomatoes, cored and chopped
1 to 2 serrano chilies, chopped
1/4 small onion, chopped
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
  • To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
  • In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.

NAKED FLAMING HOT CHICKEN CHALUPAS



Naked Flaming Hot Chicken Chalupas image

Forget the drive-thru and put down your car keys - we've cracked the fast-food-crispy-chicken taco-shell code. Get ready for some homemade, handheld spice and crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 16

1 3/4 cups mayonnaise
6 tablespoons Buffalo-style hot sauce, such as Frank's Red Hot
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
3 teaspoons cayenne
Half avocado, peeled and pit removed
One 1-ounce packet ranch salad dressing and seasoning mix
1 3/4 cups buttermilk
4 medium chicken cutlets (about 1 pound)
Kosher salt and freshly ground pepper
One 3.5-ounce bag spicy cheese-flavored snacks, such as Cheetos® Crunchy FLAMIN' HOT®
1 1/2 cups all-purpose flour
1 large egg
Vegetable oil, for frying
Shredded iceberg lettuce, diced tomatoes and shredded sharp Cheddar cheese, for serving

Steps:

  • Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
  • Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
  • Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
  • Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
  • Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
  • Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
  • Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
  • Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.

CHICKEN CHALUPAS



Chicken Chalupas image

Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.

Provided by Gail Doyle

Categories     One Dish Meal

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 8

12 large flour tortillas
4 chicken breasts, cooked and diced
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
3/4 lb monterey jack cheese, grated
4 sliced green onions, with tops
1 (4 ounce) can diced chili peppers
3/4 lb cheddar cheese, grated

Steps:

  • Combine: soup, chili peppers, sour cream and green onions.
  • Add the Jack cheese.
  • Remove 2 cups of mixture and add chicken.
  • Spoon chicken into tortillas.
  • Roll and place into a buttered 9x13-inch pan.
  • The tortillas can be placed on top of each other if necessary.
  • Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
  • Spray foil and cover top of casserole.
  • Bake at 350°F for 30 to 40 minutes.

Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4

EASY CHICKEN CHALUPAS



Easy Chicken Chalupas image

Make and share this Easy Chicken Chalupas recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Whole Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 (2 lb) whole chickens, roasted
8 flour tortillas
2 cups cheddar cheese, shredded
1 cup green chili salsa, mild
1 cup salsa, mild

Steps:

  • Preheat oven to 350 degreesF. Spray 13x9-inch ovenproof dish with nonstick cooking spray.
  • Remove skin and bones from chicken; discard. Shred chicken meat.
  • Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
  • Bake casserole 25 minutes or until bubbly and hot.
  • TIP: Customize this easy main dish with toppings, on the side, such as sour cream, chopped cilantro, sliced black olives, sliced green onions and sliced avocado.

CHICKEN CHALUPA CASSEROLE



Chicken Chalupa Casserole image

Make and share this Chicken Chalupa Casserole recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

12 flour tortillas
2 lbs roasted chicken meat, shredded
2 cups cheddar cheese, shredded
1 cup salsa
1 cup green chili salsa
black olives, sliced (to garnish)
cilantro, chopped (to garnish)

Steps:

  • Preheat oven to 350°F.
  • Spray large casserole dish with cooking spray.
  • Lay two tortillas in bottom of dish, overlapping slightly.
  • Top with a layer of chicken, a layer of cheese, and a layer of salsas.
  • Repeat layers until dish is full, finishing with a layer of salsa (pattern should repeat 6 times).
  • Bake until hot and bubbly (25 minutes.).
  • Garnish with olives and cilantro, if desired.

Nutrition Facts : Calories 649.8, Fat 28.5, SaturatedFat 12.2, Cholesterol 174.2, Sodium 1263.7, Carbohydrate 36.7, Fiber 3.2, Sugar 4, Protein 59.5

EASY CHICKEN CHALUPA CASSEROLE RECIPE - (4/5)



Easy Chicken Chalupa Casserole Recipe - (4/5) image

Provided by jeknudson

Number Of Ingredients 6

2-3 cooked chicken breast (boiled or grilled), chopped into small pieces or shredded
1 8-10oz jar red salsa
1 8-10oz jar green salsa
1 8 oz. bag shredded cheddar, colby or jack cheese
10 flour tortillas
1/4 - 1/2 cup chopped cilantro

Steps:

  • Preheat oven to 350. Mix salsas together. Put 2-3 TBSP salsa in bottom of 13X9 casserole dish and spread evenly. Place one layer or tortillas on bottom of dish. You may cut tortillas to fit. Combine rest of salsa, chicken and 1/2 of cilantro. Spread 1/2 of chicken mixture in dish on top of tortillas, top with cheese and repeat layers with tortillas, rest of chicken and cheese. Top with remaining cilantro. Cover and bake 30 min., remove cover and bake additional 10 minutes or until cheese starts to bubble/brown.

CHICKEN CHALUPAS



Chicken Chalupas image

Crunchy, cheesy, and delicious. From Some Like it Hot by the Junior League of McAllen TX. Whenever we grill we always cook extra chicken for chalupas, enchiladas, paninis, etc. This recipe can easily be halved.

Provided by Vicki in CT

Categories     One Dish Meal

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breast halves, cooked and chopped
1 cup chopped green onion, include the tops
2 large pickled jalapeno peppers, seeded and chopped (if you like the heat use the seeds too)
1/4 cup jalapeno juice, from the jars
1 1/2 cups sour cream
1 (4 ounce) jar pimientos (chopped and drained)
12 -18 crisp fried flat corn tortillas (known as Chalupas)
8 ounces monterey jack cheese
shredded lettuce
diced tomatoes
diced onion
guacamole (Guadalupe's Guacamole)

Steps:

  • Mix chicken with green onions, jalapenos, pepper juice, pimentos and sour cream.
  • Spread over chalupa shells.
  • Top with some grated cheese.
  • Broil until bubbly.
  • Top with topping ingredients.

CHALUPAS



Chalupas image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

COPYCAT TACO BELL NAKED CHICKEN CHALUPA



Copycat Taco Bell Naked Chicken Chalupa image

Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.

Provided by EmKenBken

Categories     Mexican

Time 2h15m

Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)

Number Of Ingredients 27

1 (1 ounce) envelope ranch dressing mix, such as Hidden Valley Ranch
3/4 cup sour cream
1 small avocado, pitted and diced
4 tomatoes, seeded and chopped
1 head iceberg lettuce, shredded
3 cups cheddar cheese, shredded
2 lbs ground chicken, white meat
2/3 cup all-purpose flour, plus more for rolling
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon granulated sugar
1 teaspoon white vinegar
1/2 teaspoon Accent seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (6 ounce) can cooking spray
1/4 cup buttermilk
2 large eggs
2 cups all-purpose flour
1 cup unseasoned breadcrumbs
1 teaspoon kosher salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon sweet paprika
6 cups vegetable oil, for frying

Steps:

  • In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
  • In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
  • Line two rimmed baking sheets with parchment, flour liberally.
  • Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
  • Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
  • In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
  • In another shallow dish stir together Dry Ingredients.
  • In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
  • Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
  • Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
  • Before frying make sure to have kitchen scissors and tongs on hand.
  • Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.

Tips:

  • For a crispy chalupa shell, be sure to use a hot skillet and cook the tortillas until they are golden brown and slightly crispy.
  • If you don't have a chalupa pan, you can use a regular skillet or griddle.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
  • Feel free to get creative with your toppings. Some other great options include shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
  • Serve the chalupas immediately, while they are still hot and crispy.

Conclusion:

Baked Chicken Chalupas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a crispy chalupa shell, flavorful chicken filling, and your favorite toppings, these chalupas are sure to be a hit with the whole family.

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