Aug 302008
I do love me some Chicken Chalupas. Thanks to Scott for introducing me to this recipe back when we were roommates. (He’s rather organized about collecting recipes and was really good at finding recipes that took less than 30 minutes of prep and 30 minutes of cooking, and were tasty to boot!)
Ingrediants:
- 1 package of Flour tortillas (6-8 needed for provided proportions)
- 2 lbs of boneless skinless chicken breast meat (4-5 half breasts)
- 16 oz of sour cream
- 16 oz (1 can) of Creme of Mushroom soup
- 8 oz (1 small can) of Olives
- 8 oz (1 small can) of green chiles (or substitute jalepenos of varying hotness)
- 8 oz (2 cups) of grated cheese (I prefer purchasing the pre-packaged mexican blend cheese)
Directions:
- Chop and grill/fry/cool the chicken. 3/4th inch cubes of chicken is just fine, while the chicken is cooking, continue to step 2. For health reasons, make sure that you pre-cook the chicken to at least 165 degrees before settling on your desired cooking temp.
- In a large mixing bowl, combine sour cream, creme of mushroom soup, grated cheese, olives, and chiles, mix thoroughly to make a “white sauce” mix
- Take a measuring cup, fill 2 cups of the mix from step 2 in to the measuring cup
- Pre-heat oven to 425.
- Take the chicken off the grill/pan/whatever. Make sure you remove excess fat/water before proceeding. Mix cooked chicken in mixing bowl with remainder of white sauce mix.
- Wrap chicken-mix with tortilla (enchilada or chalupa style) and place in square glass baking dish, you should be able to fill 4-6 tortillas
- Now take the mix we set aside in step 3 and spread it over the top of the chalupas
- Now put baking dish in to the oven and wait 30 minutes. If your oven is too hot, the tortillas will get crisp, this is not desired. If your experiencing this, reduce heat 25 degrees and extend cooking by another 5 minutes or so.
Eat. Enjoy.
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