Lydias Chicken Chalupa Recipes

COPYCAT TACO BELL NAKED CHICKEN CHALUPA

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.

BAKED CHICKEN CHALUPAS

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.

LYDIA'S CHICKEN CHALUPA

Steps:

• First, place tortillas in a deep dish and pour one can of chicken stock over so that they can soak while you prepare the remainder of the dish.
• (use cold stock or tortillas will get mushy) Melt butter in saucepan, stir in flour and then add one can chicken stock and pour off remaining stock from tortillas into this saucepan.
• Cook until slightly thickened over med-high heat and then add jalapenos.
• Turn heat off then stir in sour cream- mix thoroughly.
• Layer ingredients in a 9 x 13 casserole as follows: four (4) tortillas to completely cover bottom (I tear them in half to cover),1/3 of the chicken, 1/3 of the sauce 1/3 of the onions and then 1/3 of the cheese; repeat until all layers are used ending with cheese on top.
• Sprinkle with paprika Cover tightly and place in refrigerator overnight (it will work if left refrigerated for 8 hours).
• Bake at 350 degrees for one hour (remove cover half-way through baking).
• Probably best to let stand for 15- 20 minutes before cutting into serving pieces.

CHICKEN CHALUPAS

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.

CHICKEN CHALUPAS

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.

CHICKEN CHALUPAS

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.

CHICKEN CHALUPA CASSEROLE

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.