Chicken Chalupas

Chicken Chalupas Recipe

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flour tortillas
2 large
chicken breasts, cooked and cubed
1 can(s)
cream of chicken soup
8 oz
green chiles, mild and finely chopped
8 oz
sour cream
1/3 lb
jack cheese, grated
1/3 lb
sharp cheddar cheese, grated
1/2 can(s)
black olives, sliced
1 small
grated onion
green onion with top, chopped


1Combine soup, onion, green onion tops, sour cream, chiles and black olives.
2Add most of the cheeses, saving some for the top.
3Set aside 1 cup of this mixture without the chicken.
4Then add the cut up chicken to the remaining mixture.
5In a 9 X 13 greased shallow baking dish fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire.
6Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. (Sprinkle with paprika if you choose.)
7Refrigerate overnight.
8At this point they can be frozen for later use.
9Then thaw in refrigerator over night before baking.
10Bake at 350 for 45 minutes.

About Chicken Chalupas

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy