Easy Chicken Chalupas Recipes

Steps:

• Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
• Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
• Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
• Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
• Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
• Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
• Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
• Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.

Steps:

• Combine: soup, chili peppers, sour cream and green onions.
• Add the Jack cheese.
• Remove 2 cups of mixture and add chicken.
• Spoon chicken into tortillas.
• Roll and place into a buttered 9x13-inch pan.
• The tortillas can be placed on top of each other if necessary.
• Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
• Spray foil and cover top of casserole.
• Bake at 350°F for 30 to 40 minutes.

Steps:

• Preheat oven to 350 degreesF. Spray 13x9-inch ovenproof dish with nonstick cooking spray.
• Remove skin and bones from chicken; discard. Shred chicken meat.
• Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
• Bake casserole 25 minutes or until bubbly and hot.
• TIP: Customize this easy main dish with toppings, on the side, such as sour cream, chopped cilantro, sliced black olives, sliced green onions and sliced avocado.

Steps:

• Preheat the oven to 400 degrees.
• Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
• To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
• In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.

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:

• 1. Preheat oven to 350. Spray a 13x9" baking dish with nonstick cooking spray..
• 2. Shred chicken, remove and discard skin and bones,
• 3. Place 2 tortillas in the bottom of prepared dish, overlapping slightly. Layer tortillas with one cup chicken, 1/2 cup cheese, and 1/4 cup of each salsa. Repeat layers.
• 4. Bake for 25 minutes at 350 or until bubbly and hot. Add toppings of your choice and enjoy.

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:

• Mix chicken with green onions, jalapenos, pepper juice, pimentos and sour cream.
• Spread over chalupa shells.
• Top with some grated cheese.
• Broil until bubbly.
• Top with topping ingredients.