Chicken Chalupa
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked and chopped |
|
| 1 | each |
corn tortillas (6-inch)
|
*
|
| 2 | each |
longhorn cheese
grated |
* |
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| 8 | ounces |
sour cream
|
|
| 1 | small |
green chili peppers
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked and chopped |
|
| 1 | each |
corn tortillas (6-inch)
|
*
|
| 2 | each |
longhorn cheese
grated |
* |
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 231.2 | ml/g |
sour cream
|
|
| 1 | small |
green chili peppers
diced |
*
|
Directions
Mix together soup, milk, sour cream and chilies.
Set aside in mixing bowl.
Grease a 6x9 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.
