Best 9 Easy Chicken Chalupas Recipes

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Craving a delectable and easy-to-make Mexican dish? Look no further than chicken chalupas! These crispy, flavorful treats combine the goodness of seasoned chicken, a soft tortilla shell, and a variety of your favorite toppings. With a few pantry staples and some simple steps, you can whip up a batch of these delicious treats that are perfect for a quick weeknight meal or a fun party appetizer. Get ready to tantalize your taste buds with this journey into the world of easy chicken chalupas!

Let's cook with our recipes!

NAKED FLAMING HOT CHICKEN CHALUPAS



Naked Flaming Hot Chicken Chalupas image

Forget the drive-thru and put down your car keys - we've cracked the fast-food-crispy-chicken taco-shell code. Get ready for some homemade, handheld spice and crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 16

1 3/4 cups mayonnaise
6 tablespoons Buffalo-style hot sauce, such as Frank's Red Hot
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
3 teaspoons cayenne
Half avocado, peeled and pit removed
One 1-ounce packet ranch salad dressing and seasoning mix
1 3/4 cups buttermilk
4 medium chicken cutlets (about 1 pound)
Kosher salt and freshly ground pepper
One 3.5-ounce bag spicy cheese-flavored snacks, such as Cheetos® Crunchy FLAMIN' HOT®
1 1/2 cups all-purpose flour
1 large egg
Vegetable oil, for frying
Shredded iceberg lettuce, diced tomatoes and shredded sharp Cheddar cheese, for serving

Steps:

  • Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
  • Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
  • Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
  • Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
  • Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
  • Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
  • Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
  • Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.

PORK CHALUPAS



Pork Chalupas image

A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.

Provided by Stefani Ferguson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h15m

Yield 16

Number Of Ingredients 9

1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas

Steps:

  • Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
  • Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
  • When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g

CHALUPAS



Chalupas image

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 16

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Steps:

  • Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.

CHICKEN CHALUPAS



Chicken Chalupas image

Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.

Provided by Gail Doyle

Categories     One Dish Meal

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 8

12 large flour tortillas
4 chicken breasts, cooked and diced
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
3/4 lb monterey jack cheese, grated
4 sliced green onions, with tops
1 (4 ounce) can diced chili peppers
3/4 lb cheddar cheese, grated

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.

Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4

EASY CHICKEN CHALUPAS



Easy Chicken Chalupas image

Make and share this Easy Chicken Chalupas recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Whole Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 (2 lb) whole chickens, roasted
8 flour tortillas
2 cups cheddar cheese, shredded
1 cup green chili salsa, mild
1 cup salsa, mild

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.

CHICKEN CHALUPAS



Chicken Chalupas image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 cup Tomato Salsa Cruda, recipe follows
4 chicken breast halves, bone in
1 chayote, peeled, cut in half, and center seed removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, toasted crisp in the oven
1 head Romaine lettuce, cut in thin strips
2 ounces crumbled Cotija cheese
4 tablespoons nonfat sour cream
1/2 bunch cilantro leaves, chopped
4 Italian Roma tomatoes, cored and chopped
1 to 2 serrano chilies, chopped
1/4 small onion, chopped
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
  • To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
  • In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.

BAKED CHICKEN CHALUPAS



Baked Chicken Chalupas image

I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. -Magdalena Flores, Abilene, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

6 corn tortillas (6 inches)
2 teaspoons olive oil
3/4 cup shredded part-skim mozzarella cheese
2 cups chopped cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage

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.

Nutrition Facts : Calories 206 calories, Fat 6g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 400mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

BOURSIN CHICKEN THIGHS



Boursin Chicken Thighs image

The rich and delicious sauce in this recipe is fast enough to dress up your weeknight chicken thighs and impressive enough to serve your guests! Serve with mashed potatoes or wide egg noodles and your favorite side or salad.

Provided by Bibi

Categories     Chicken Thighs

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs
salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
⅓ cup thinly sliced shallots
1 ½ cups heavy cream
1 (5.2 ounce) package shallot and chive cheese spread (such as Boursin®)
chopped fresh chives

Steps:

  • Pat chicken thighs dry with paper towels and season with salt and pepper.
  • Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
  • Turn chicken and continue cooking about 2 minutes.
  • Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
  • Remove chicken to a plate or serving platter and keep warm.
  • Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
  • Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.

Nutrition Facts : Calories 792.5 calories, Carbohydrate 5.9 g, Cholesterol 361.9 mg, Fat 64.4 g, Fiber 0.1 g, Protein 49.3 g, SaturatedFat 36.4 g, Sodium 456 mg

EASY CHICKEN CHALUPA CASSEROLE RECIPE - (4/5)



Easy Chicken Chalupa Casserole Recipe - (4/5) image

Provided by jeknudson

Number Of Ingredients 6

2-3 cooked chicken breast (boiled or grilled), chopped into small pieces or shredded
1 8-10oz jar red salsa
1 8-10oz jar green salsa
1 8 oz. bag shredded cheddar, colby or jack cheese
10 flour tortillas
1/4 - 1/2 cup chopped cilantro

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.

Tips:

  • To make a quick and easy version of the chalupa dough, use a pre-made pizza dough or refrigerated biscuit dough. Simply roll out the dough and cut it into circles.
  • If you don't have a tortilla press, you can use a rolling pin to flatten the dough. Just be sure to roll it out evenly so that the chalupa is the same thickness throughout.
  • To prevent the chalupas from sticking to the pan, grease the pan with cooking spray or oil before cooking.
  • Cook the chalupas over medium heat so that they have time to cook through without burning.
  • If you are using a filling that is high in moisture, such as shredded chicken or beef, be sure to drain the filling well before adding it to the chalupas. This will help to prevent the chalupas from becoming soggy.
  • Top the chalupas with your favorite toppings, such as shredded cheese, sour cream, salsa, and guacamole.

Conclusion:

Chicken chalupas are a delicious and versatile dish that can be made with a variety of fillings and toppings. They are perfect for a quick and easy weeknight meal or a fun party appetizer. With a little creativity, you can create your own unique chicken chalupa recipe that everyone will love.

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