Chicken Chalupas

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

Why go out for Mexican when you can make this lighter and tastier version at home.


6 ounces low-fat Monterey Jack cheese, grated
6 ounces low-fat sharp cheddar cheese, grated
2 bunches 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).



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