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Baked Chicken Chalupas

8 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 15 min.

Makes

6 servings

Updated: Jun. 25, 2024
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
Baked Chicken Chalupas
Baked Chicken Chalupas Recipe photo by Taste of Home
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Ingredients

  • 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 chiles, 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

Directions

  1. Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
  2. Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.

Nutrition Facts

1 chalupa: 206 calories, 6g fat (2g saturated fat), 45mg cholesterol, 400mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.