Chicken Chalupa (Sha-Loop'-A)
Ingredients
2 cup chicken, cooked & chopped
1 corn tortillas
2 longhorn cheese, grated
1 can cream of mushroom soup
1/2 milk
8 oz sour cream
1 small green chiles, diced
Preparation
Recipe by: Tim Dean Mix together soup, milk, sour cream and chilies.
Set aside in mixing bowl. Grease a 6" deep by 9" round casserole
dish. Tear at least four tortillas into large pieces, using them to
cover the bottom of the casserole dish. Put 1/3 of the chicken on
top of the tortillas. Pour 1/3 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 degree oven for 45 minutes,
uncovered. Cheese should be melted and tortillas well-cooked. For
spicier palates, more green chilies may be added.
Servings: 1
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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