Tuesday, January 7, 2014

Chicken Chalupas Casserole

Cook's notes: Chalupas, are a very popular part of the states of Oaxaca and Puebla's cuisine and Mexican cuisine in the United States.

Chalupas are similar to what we usually call tostados in the U.S. A chalupa is a corn tortilla, often pressed into a mold and deep-fried. The tortilla "boat" (chalupa) is then filled or topped with meat, chicken, veggies, seafood, potatoes or whatever else you care for. If you roll the filling in the corn tortillas they are more like a burrito. I like to make use of leftover roasted chicken when I make chalupas and use tortillas that are pan-roasted, not deep-fried to cut down on calories. I also used low fat products to reduce the calorie count. Mexican 4 cheeses package could be substituted for the cheddar and Monterey Jack cheese in the recipe below. This recipe makes enough for a 13 x 9 pan or a 2-1/2 qt. baking pan.

Chalupas are great topped with a fresh tomato relish called Tomato Salsa Cruda but a time saver would be using your favorite salsa. A suggested side dish:Mexican rice. 
Chicken Chalupas Baked Casserole
  • 6 oz. Monterey Jack cheese grated
  • 6 oz. sharp cheddar cheese
  • 1/2 cup green onions
  • 1 can fat free cream of chicken soup
  • 1 small container of fat free sour cream
  • 1/3 cup minced black olives
  • 1/2 tsp. garlic powder
  • 1/2 small can green chilies 
  • 1/4 cup 2% milk
  • 3 large boneless, skinless chicken breasts (cooked and diced)
  • 8 (6 inch) corn tortillas
  • Combine cheeses and set 1/2 of the mixed cheeses aside
  • In a large bowl mix soup, milk, sour cream, garlic powder, 1/2 of mixed cheeses, onions and olives
  • Blend till smooth and add in cut up chicken
  • Lightly grease baking pan
  • Place 3 heaping tablespoons of chicken mixture on corn tortillas and roll
  • Place tortillas seam side down in a single layer in baking dish
  • Spread reserved topping mixture over tortillas and sprinkle with remaining mixed cheeses
  • Refrigerate overnight or freeze-defrost completely before baking 
  • Bake uncovered 350 degrees for 45 minutes and let stand a few minutes before serving
  • Top with fresh tomato salsa or your favorite salsa
Salsa Cruda (no cook tomato sauce)
  • 2 cups diced tomatoes
  • 1/2 cup red pepper and 1/2 cup green pepper
  • 1/4 cup red onion and 1/4 cup white onion
  • 1 minced garlic clove
  • 1 jalapeno pepper or pinch red pepper flakes
  • 1/4 tsp. dried oregano
  • 2 TB. lime juice
  • 1 tsp. coriander seed
  • 1/4 tsp. sugar
  • salt and pepper to taste 
Combine and mix well, refrigerate and use within 8 hours 

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