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How To Make Spicy Mexican Chalupas

Updated on February 5, 2014
Finished Chalupa
Finished Chalupa | Source
Making the chalupas
Making the chalupas | Source

When You Want Just A Mild Spicy Heat.

Spicy Mexican Chicken Chalupas are very filling, and they are so easy to make, and they are so tasty. These Chalupas are a cream soup based dish, rather than a salsa based dish, and the Chalupas are rather mild. I liked them. You could not even tell that they were really made with soup , but I needed to kick these Chicken Chalupas up a notch, and with some jalapeno cheese I did just that. But you can have them mild if you'd rather.

You can pair the Chalups with a crisp salad, I would just go with baby spinach, cherry tomato, red bell pepper, and red onion. Nothing really fancy, or you can even just go with a bowl of soup. And these Chalupas are kid friendly, my grandkids really love them! These would even be nice for a party if you wanted to.

Mexican Chicken Chalupas ( makes 12 )


** 1 package of fresh chicken tenders ( about a 1 1/2 pounds)

** 2 (10oz) cans of cream of chicken soup or cream of mushroom soup

** 1 pint of sour cream

** 1 ( 7oz) can of diced chilies

** 1 cup of shredded jalapeno cheese

** 1 cup of shredded monterey cheese

**1 large red onion, finely chopped

** 12 ( 8 inch ) flour tortillas

So start by sauteing the chicken in olive oil until it is no longer pink.( When the chicken is done,let it cool a bit, and then dice it into small pieces), While that's going on combine the soup. the chilies, and the sour cream and the chopped onion. Next Divide the mixture in half, and put one half to the side. In the other half of the mixture add the diced chicken. Then Grease a large rectangular baking dish, or you can be like me, and line the pan with tin foil, and then grease it. This way it makes for a quick cleanup. And who does not like that idea? I use tin foil whenever I can, because I really don't like washing a lot of pans.

So anyway Place heaping spoonfuls of the mixture equally between all the tortillas and roll them up. Put them in the baking dish seam side down. Spread the remaining sauce over the tortillas, sprinkle the rest of the cheese on top. Bake in a Pre-heated 350 oven for 40 minutes. Remove them from oven and serve hot. Then you can garnish them with some green onion if desired or even sliced black olives. It's your choice.

I imagine you could even use leftover pork if you wanted to. And I would go with either the cream of mushroom soup, or cream of celery soup, because the cream of chicken soup would not work so well. So there you have it, a nice and really easy tasty dish. What a simple dish for a quick week night meal! Now all this is making me hungry for some Chalupas tonight.

So thanks for stopping by, and taking a look at this simple recipe, and I hope you give it a try.


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    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      I love Mexican food! I purchased a cookbook while in New Mexico years ago and it had a similar recipe but without the chicken. This sounds scrumptious! Thanks for your recipe. From the sound of it, you are a good cook. Up votes and will share.

    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      Thanks CrisSp! I hope you like them. I am over due to make them again.

    • CrisSp profile image

      CrisSp 5 years ago from Sky Is The Limit Adventure

      Goodness, this is delicious! I always would have Chalupas, whenever I have a lay-over in Mexico and I love it really spicy!

      I will try a home made one based on your recipe. I'll let you know if it turns out well.

      Thank you.

    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      Thanks! They are good. A little mild, but can be tweaked if needed.

    • Olde Cashmere profile image

      Olde Cashmere 5 years ago from Michigan, United States

      These look killer lucybell, I love Mexican food and can't wait to try this recipe out. Voted up, awesome, useful, and interesting!