Thursday, February 25, 2016

Baked Chicken Chalupas

I ran across this recipe a few weeks ago and tucked it aside for a night when I needed a quick and easy dinner.  I didn't have great expectations because it just looked too simple.  But it turned out to be a really nice entree.  I doctored it up a bit by some red cabbage for color, lime for some acidity, and sliced avocados for, well, I just love avocados!

BAKED CHICKEN CHALUPAS (makes 6 chalupas)

6 (6") corn tortillas
2 tsp EVOO
3/4 cup shredded mozzarella cheese
2 cups chopped or shredded cooked chicken
1 can (14 1/2 oz) diced tomatoes with mild green chilies (like Rotel), undrained
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 cup finely shredded cabbage
fresh lime wedges, optional
sliced avocado, optional

Preheat oven to 350F.  Place tortillas on an ungreased baking sheet.  Brush each tortilla with olive oil (I just brushed the edges....don't go too heavy or tortilla could turn out soggy instead of crispy.)  Sprinkle with cheese.

Toss shredded cabbage with a little cumin and lime juice.

Place chicken, tomatoes, and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid has evaporated.  Spoon over tortillas.  Bake chalupas 15-18 minutes or until tortillas are crisp and cheese is melted.  Top with cabbage.

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