Chicken Chalupa
Submitted by terrisa
Layers of torn corn tortillas, seasoned chicken, green chiles, and melted Longhorn cheese baked in a creamy sour cream and mushroom soup sauce. Easy Tex-Mex casserole in one hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsY’all, this is one of those Tex-Mex casseroles that looks humble going into the oven and comes out a bubbling, cheesy showstopper.
Torn corn tortillas layer up with chopped chicken and a creamy sauce made from mushroom soup, sour cream, milk, and diced green chiles.
Longhorn cheese melts over every layer, holding it all together in one glorious, scoopable mess.
Fifteen minutes of stacking, 45 minutes of baking, and you’ve got a dish that feeds four with serious Southwestern soul.
Kitchen Tips
- Tear the tortillas into big, rustic pieces rather than cutting them. They grab more sauce that way.
- Use rotisserie chicken to cut your prep time down to almost nothing
- Add extra diced green chiles if you like a little more kick
- Let the casserole rest for 5 minutes after baking so it sets up enough to scoop cleanly
Ingredients
Directions
Mix together soup, milk, sour cream and chilies.
Set aside in mixing bowl.
Grease a 6×9 round casserole dish.
Tear at least four tortillas into large pieces, using them to cover the bottom of the casserole dish.
Put ⅓ of the chicken on top of the tortillas.
Pour ⅓ of the soup mixture on top of the chicken, then cover with a layer of grated cheese.
Repeat the steps with tortillas, chicken, soup mixture and cheese, twice (if your dish isn’t deep enough, only make two layers).
After last layer of cheese is put on top of casserole, bake in a 325℉ (160℃) oven for 45 minutes, uncovered.
Cheese should be melted and tortillas well-cooked.
For spicier palates, more green chilies may be added.
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