Chicken Chalupa

Name: Chicken Chalupa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 6 corn tortillas (6 inches); 2 teaspoons olive oil; 3/4 cup shredded part-skim mozzarella cheese; 2 cups chopped cooked chicken breast; 1 can (14-1/2 ounces) 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 finely shredded cabbage

Total Time Prep: 20 min. Bake: 15 min.

Yield 6 servings

Test Kitchen Approved

Forget everything you've learned from Taco Bell. Our chicken chalupa recipe is a lighter version of the traditional Mexican dish, with seasoned shredded chicken baked on top of a crispy corn tortilla shell.

Ingredients

6 corn tortillas (6 inches)
2 teaspoons olive oil
3/4 cup shredded part-skim mozzarella cheese
2 cups chopped cooked chicken breast
1 can (14-1/2 ounces) 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 finely shredded cabbage

Directions

Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.

Nutrition Facts

1 chalupa: 206 calories, 6g fat (2g saturated fat), 45mg cholesterol, 400mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas

Recipe Creator