Chicken Chalupas

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 45 mins


6ounces low-fat Monterey Jack cheese, grated
6ounces low-fat sharp cheddar cheese, grated
2bunches green onions, tops only, chopped
2-- (10 3/4-ounce) cans low-fat cream of chicken soup
1-- (4-ounce) can green chiles, chopped
1-- (16-ounce) carton fat-free sour cream
1-- (4-ounce can black olives, sliced
8-- (6-ounce) chicken breast halves, boneless and skinless, poached and cut into 1-inch pieces
12-- (6-inch diameter) flour tortillas


  1. Preheat oven to 350F.  Combine cheese, and reserve 1/2 cup for topping.  Divide green onions into 2 equal portions.  Combine the rest of the cheese, 1/2 of the onion, soup, chiles, sour cream and black olives.  Set aside  1 1/2 cups of this mixture for topping.  Add chicken to the remainder, and mix well.  Coat a 9×13-inch baking dish with non-stick cooking spray.  Put 3 heaping Tablespoons of filling in each tortilla, and roll.  Place seam side down in baking dish.  Arrange in a single layer.  Spread reserved topping over tortillas.  Sprinkle with remaining cheese and onion.  May refrigerate overnight if desired.  Bake, uncovered for 45 minutes.  Let stand for 5 minutes before serving.


Recipe reprinted with permission from the Junior League of Springfield Missouri Inc.’s Women Who Can Dish It Out (Springfield, Missouri, 1997).

Nutritional Info *per serving

  • Calories 362
  • Fat 13g
  • Saturated Fat 4g
  • Cholesterol 70mg
  • Sodium 606mg