COPYCAT TACO BELL NAKED CHICKEN CHALUPA
Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.
Provided by EmKenBken
Categories Mexican
Time 2h15m
Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)
Number Of Ingredients 27
Steps:
- In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
- In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
- Line two rimmed baking sheets with parchment, flour liberally.
- Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
- Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
- In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
- In another shallow dish stir together Dry Ingredients.
- In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
- Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
- Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
- Before frying make sure to have kitchen scissors and tongs on hand.
- Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
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.
BAKED CHICKEN CHALUPAS
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. -Magdalena Flores, Abilene, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.
Nutrition Facts : Calories 206 calories, Fat 6g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 400mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN CHALUPAS
Cheese and chicken "burritos". Easy and very tasty. My friend with 7 children gave me this recipe. We like to eat the leftovers and they are always gone before long.
Provided by Gail Doyle
Categories One Dish Meal
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1187.7, Fat 63.5, SaturatedFat 31, Cholesterol 160.4, Sodium 2158, Carbohydrate 98.4, Fiber 5.7, Sugar 5.2, Protein 54.4
CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
CHICKEN CHALUPA CASSEROLE
Make and share this Chicken Chalupa Casserole recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 649.8, Fat 28.5, SaturatedFat 12.2, Cholesterol 174.2, Sodium 1263.7, Carbohydrate 36.7, Fiber 3.2, Sugar 4, Protein 59.5
CHICKEN CHALUPAS
Crunchy, cheesy, and delicious. From Some Like it Hot by the Junior League of McAllen TX. Whenever we grill we always cook extra chicken for chalupas, enchiladas, paninis, etc. This recipe can easily be halved.
Provided by Vicki in CT
Categories One Dish Meal
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
CHICKEN CHALUPAS
Make and share this Chicken Chalupas recipe from Food.com.
Provided by snuqueen
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine cheeses, then divide in half.
- Divide the green onion in half.
- Reserve for topping.
- Combine 1/2 of the cheeses, 1/2 of the onions, chilies, sour cream, soup, and olives.
- Mix well.
- Set aside 1 1/2 cup for topping.
- Put several tablespoons of filling on each tortilla and roll up.
- Place tortillas, seam side down, in a single layer, in lightly greased shallow baking pan.
- Spread the reserved filling over the top.
- Cover with reserved cheese and onions.
- Refrigerate overnight.
- Bake at 350 for 45 minutes.
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