Forget everything you've learned from Taco Bell. Our chicken chalupa recipe is a lighter version of the traditional Mexican dish, with seasoned shredded chicken baked on top of a crispy corn tortilla shell.
Ingredients :
6 corn tortillas (6 inches)
2 teaspoons olive oil
3/4 cup shredded part-skim mozzarella cheese
2 cups chopped cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage
Directions :
Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.
