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!