One of the very first ready-to-bake dinners that I offered from my cafe was a dish called Chicken Chalupa. The original version of this recipe was found in this little unimpressive pamphlet that I stumbled upon. What a wonderful discovery. From the beginning it was one of our very best sellers!!!
I’m going to give you the full bodied version … creamy sour cream and sharp cheddar cheese. When I shop for the ingredients, I buy the very best brands. My philosophy at the restaurant was always, “give them only the best, there’s no substitute for quality”. You won’t find low-fat, skimmed or imitation anything in these posts. You are free to substitute, but be forwarned … if your goal is to create something that is sellable, keep the ingredients “real”.
Here you go ….
Chicken Chalupa
Ingredients
- 3/4 # cooked chicken breast, cubed (approximately 1 1/8 # raw)
- 15 oz. cream of chicken soup
- 3/4 c. milk
- 5 oz diced jalapeno chilies
- 5 oz real sour cream
- 5 oz cheddar/jack cheese
- 6 flour tortillas
- 3 oz cheddar/jack cheese
Preheat oven to 350 degrees. Spray small casserole with vegetable spray.
Combine the first six ingredients. Smear small amount of leftover cream of chicken soup over bottom of casserole pan. Spoon 5 oz. of the chicken mixture down the middle of each flour tortilla. Roll up and tuck in the ends. Place in a row in the casserole. Add 1/2 c. water to the remaining chicken mixture and pour over the top of the rolled up tortillas. Sprinkle 3 oz of cheddar/jack cheese prettily down the center of the casserole.
Bake for 35 – 45 minutes, until Chalupa is bubbly and hot.
Serve with a crisp green salad made of various greens, mandarin oranges and your choice of vinaigrette dressing.
Enjoy!
Pictures coming soon!
I opened my business with this casserole. It isn’t fancy. There are no exotic ingredients. It’s super easy to make and people just love it. I guarantee there won’t be any leftovers.
Green Enchilada Casserole
- approximately 1 # hamburger
- 1 onion, chopped
- 1 can Cream of Mushroom soup
- 1 can Cream of Chicken soup
- 2/3 c. water
- 1 c. grated cheese (cheddar, jack, jalapeno – you choose)
- 1 small can chopped green chilies
- 12 corn tortillas
Brown the onion with the hamburger. Drain the meat and add diced chilies. Combine soups and water. Put a scoop of meat mixture down the center of each tortilla. Roll up tortillas and lay in greased baking dish. Pour soup sauce over all. Top with cheese. Bake in a 350 degree oven until enchiladas are bubbly and cheese is melted.
I just love seeing my customers smile. The best compliment of all was when a regular customer leaned in close to me as I was wrapping up her casserole and said, “My family doesn’t know that you make these”. Nothing could have made me happier!!! Just imagining the smiles around her dinner table as her family oohed and awed … and her smiling and taking the credit for a job well done. It absolutely made my day!
Delmonico Ham and Potatoes was from my mom. She swears that it was one of Abraham Lincoln’s absolute favorites. Who am I to question my mom? So thanks, Mom, for a GREAT seller. My customers loved this one.
Delmonico Ham and Potatoes
Ingredients:
- 1/2 # cubed ham
- 1 3/4 # cubed cooked potatoes
- 1 cup shredded cheddar cheese (4 oz.)
- 2 3/4 cups cream sauce (recipe below)
Layer cubed potatoes and ham in a greased casserole. Pour the cream sauce over the top. Sprinkle with cheddar cheese. Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly and golden.
Cream Sauce:
- 6 T butter (not margarine)
- 6 T flour
- 2 1/2 cups light cream or half and half
- 1/2 tsp. salt
- pepper to taste
Melt the butter in a sauce pan. Add the flour when the butter just starts to brown. Cook the roux until beautifully golden brown, stirring constantly. Slowly add the cream, stirring constantly with a whisk. Add salt and pepper to taste, remembering how salty the ham is. Cook slowly until bubbly. Yummmm.
Serve with fresh green beans and fruit salad with Poppy Seed Dressing. So pretty.
Enjoy!
