Return to Content

Chicken Chalupas

Chicken Chalupas
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 4.

"This chicken chalupas recipe must be prepared the day ahead in order for the flavors to blend properly. It looks elegant, and just needs to be heated up before a meal, so it's great for company."


  • 1 onion, diced
  • 1 green pepper; diced
  • 1 garlic clove, minced
  • Oil
  • 2 to 3 cups heavy cream
  • 1 small can (3 or 4 ounces) green chilies, diced
  • 1 dozen corn tortillas
  • 2 cups diced or shredded cooked chicken
  • 1 cup grated Monterey Jack cheese
  • Sour cream (optional)


Sauté onion, pepper, and garlic in a small amount of oil. Add cream and diced green chilies. Heat to warm; do not boil. Place one tortilla in the cream mixture just long enough to soften, about 4 to 5 minutes. Remove to a large plate or pie tin. Place a small amount of chicken on the tortilla, roll up as you would a crêpe, and place seam-side down in a baking dish. Continue until all the tortillas are filled and rolled. Pour the remaining cream mixture over all. Sprinkle with cheese. Cover with plastic wrap or foil, and refrigerate overnight. Before baking, allow to return to room temperature. Bake for 30 to 45 minutes at 350 degrees F. If desired, spread with sour cream the last 5 or 10 minutes of baking.

Updated Thursday, November 8th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.