Chalupa Casserole Recipes

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

Steps:

• Preheat oven to 350°F.
• Spray large casserole dish with cooking spray.
• Lay two tortillas in bottom of dish, overlapping slightly.
• Top with a layer of chicken, a layer of cheese, and a layer of salsas.
• Repeat layers until dish is full, finishing with a layer of salsa (pattern should repeat 6 times).
• Bake until hot and bubbly (25 minutes.).
• Garnish with olives and cilantro, if desired.

Steps:

• Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
• Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
• Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

Steps:

• Cook and shred chicken. Set aside.
• Tear 8 tortillas into bite-sized pieces.
• Layer into bottom of 13x9" glass pan.
• Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas(torn up).
• Cover with foil and bake at 350 degrees for 1 hour.
• Sprinkle with cheese and broil till golden and bubbly!

Steps:

• Lightly spray a 9 x 13 in pan.Put chicken pieces and half the cheese into tortillas and roll up.
• Put chicken pieces and half the cheese into tortillas and roll up.
• Lay the rolled tortillas into pan. Top with remaining chesseand the Rotel tomatoes & chilies.
• Combine 1 quart cream, onion & garlic powders, Worcestershire sauce, 1/2 tsp hot sauce, and the pepper.
• Pour mixture over casserole and let stand overnight in fridge.
• Bake, covered, in a 375 degree oven for 30 minute Let sit 5 min before serving.

Steps:

• Preheat oven to 350. Mix salsas together. Put 2-3 TBSP salsa in bottom of 13X9 casserole dish and spread evenly. Place one layer or tortillas on bottom of dish. You may cut tortillas to fit. Combine rest of salsa, chicken and 1/2 of cilantro. Spread 1/2 of chicken mixture in dish on top of tortillas, top with cheese and repeat layers with tortillas, rest of chicken and cheese. Top with remaining cilantro. Cover and bake 30 min., remove cover and bake additional 10 minutes or until cheese starts to bubble/brown.

Steps:

• Grease a 9x13 inch casserole dish and line with tortilla chips.
• Add cooked chicken.
• Mix soup, sour cream, milk, chilies, cheese, onion, and garlic powder.
• Pour mixture over the chicken and chips.
• Bake at 350 for 1 hour covered.
• Let stand for 15 minutes before serving.
• Garnish with cheese and serve with salsa and cilantro.