Best Easy Chicken Chalupa Casserole Recipes

EASY CHICKEN CHALUPAS

Steps:

• Preheat oven to 350 degreesF. Spray 13x9-inch ovenproof dish with nonstick cooking spray.
• Remove skin and bones from chicken; discard. Shred chicken meat.
• Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
• Bake casserole 25 minutes or until bubbly and hot.
• TIP: Customize this easy main dish with toppings, on the side, such as sour cream, chopped cilantro, sliced black olives, sliced green onions and sliced avocado.

CHALUPA CASSEROLE

Steps:

• Cook and shred chicken. Set aside.
• Tear 8 tortillas into bite-sized pieces.
• Layer into bottom of 13x9" glass pan.
• Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas(torn up).
• Cover with foil and bake at 350 degrees for 1 hour.
• Sprinkle with cheese and broil till golden and bubbly!

EASY CHICKEN CHALUPA CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 350. Mix salsas together. Put 2-3 TBSP salsa in bottom of 13X9 casserole dish and spread evenly. Place one layer or tortillas on bottom of dish. You may cut tortillas to fit. Combine rest of salsa, chicken and 1/2 of cilantro. Spread 1/2 of chicken mixture in dish on top of tortillas, top with cheese and repeat layers with tortillas, rest of chicken and cheese. Top with remaining cilantro. Cover and bake 30 min., remove cover and bake additional 10 minutes or until cheese starts to bubble/brown.

CHICKEN CHALUPAS

Steps:

• Combine: soup, chili peppers, sour cream and green onions.
• Add the Jack cheese.
• Remove 2 cups of mixture and add chicken.
• Spoon chicken into tortillas.
• Roll and place into a buttered 9x13-inch pan.
• The tortillas can be placed on top of each other if necessary.
• Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
• Spray foil and cover top of casserole.
• Bake at 350°F for 30 to 40 minutes.

BAKED CHICKEN CHALUPAS

Steps:

• 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 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.

LOWER FAT CHICKEN CHALUPA CASSEROLE

Steps:

• Grease a 9x13 inch casserole dish and line with tortilla chips.
• Add cooked chicken.
• Mix soup, sour cream, milk, chilies, cheese, onion, and garlic powder.
• Pour mixture over the chicken and chips.
• Bake at 350 for 1 hour covered.
• Let stand for 15 minutes before serving.
• Garnish with cheese and serve with salsa and cilantro.

LYDIA'S CHICKEN CHALUPA

Steps:

• First, place tortillas in a deep dish and pour one can of chicken stock over so that they can soak while you prepare the remainder of the dish.
• (use cold stock or tortillas will get mushy) Melt butter in saucepan, stir in flour and then add one can chicken stock and pour off remaining stock from tortillas into this saucepan.
• Cook until slightly thickened over med-high heat and then add jalapenos.
• Turn heat off then stir in sour cream- mix thoroughly.
• Layer ingredients in a 9 x 13 casserole as follows: four (4) tortillas to completely cover bottom (I tear them in half to cover),1/3 of the chicken, 1/3 of the sauce 1/3 of the onions and then 1/3 of the cheese; repeat until all layers are used ending with cheese on top.
• Sprinkle with paprika Cover tightly and place in refrigerator overnight (it will work if left refrigerated for 8 hours).
• Bake at 350 degrees for one hour (remove cover half-way through baking).
• Probably best to let stand for 15- 20 minutes before cutting into serving pieces.

CHICKEN CHALUPA CASSEROLE

Steps:

• 1. Boil the chicken breast. (I added celcery, carrots, and an onion so that I could use the broth later for soup or fried rice.) After the chicken is cooked allow to cool so that it can be shreaded.
• 2. I'm not a fan of crunchy onions so I always sauté them first with a little butter or margerine but this can be done in the same pot you use to cook the chicken mixture.
• 3. In a large pot add the chicken, rotel tomatoes (I use the generic ones), cream of chicken soup, onion and the sour cream and cook until warm and bubbly. (You can substitute one can of cream of mushroom if you prefer)
• 4. Cut tortillas into quarters. In a large 3 quart baking pan place one layer of tortillas into the bottom of pan. Next spoon on a layer of the chicken mixture. Top this with a layer of the cheese. I used 1 lb of Monzeralla and 1 lb of Monterray Jack mixed together. Then repeat layers until all ingredients are used up.
• 5. Bake at 350 for 45 minutes. I covered mine with aluminum foil to prevent the top from drying out. Let it set and cool for approximately 10-20 minutes then cut and serve.
• 6. Some additions or changes: you could serve with salsa, sour cream, or what ever you like. I'm thinking of adding ranch dressing next time I make it and even possibly some bacon crumbles. Also, you could use corn tortilla's instead of the flower ones. Enjoy!