Chicken Chalupa Recipe With Cream Of Chicken Soup

4 kg chicken breasts (cooked, boned & cut up) 12 corn tortillas (cut up) 1 lb cheddar cheese (grated) 1 can mushroom soup (cream) 1 can chicken soup (cream) 1 cup sour cream 1 onion (chopped) 1 (4 oz.) green chilies (diced) 2/3 cup milk 1 can olives (ripe) (cut up) Make two or three layers as above:

Easy homemade chicken noodle soup is a staple recipe for

Add only half of each of the cheese's.

Chicken chalupa recipe with cream of chicken soup. Layer chicken, then cream of chicken soup, sour cream, chiles, then the rest of the 8 tortillas (torn up). You could add cream cheese to the chalupa filling if you had a hankering for something creamy. 1/2 tortilla strips, then 1/2 cheddar cheese and 1/2 soup mixture in pan.

Cover top with a layer of grated cheese. Saute/fry onion in butter till tender. Salt and pepper as you prefer.

Start with a layer of quartered tortillas, then a layer of chicken mixture, then a layer of cheese. See my chicken enchilada recipe for a great sour cream sauce. Mix cream of mushroom and cream of chicken soup in large bowl, add shredded chicken, one cup cheese, diced green chili's (optional) crush the bag of doritos (the fun part for kids) pore half of mixture into large (greased with butter) baking dish, add a layer of crushed doritos and cheese, then layer mixture, doritos, and cheese again putting.

Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese. Spread 1/2 of chicken mixture in dish on top of tortillas, top with cheese and repeat layers with tortillas, rest of chicken and cheese. 1/2 strips, last of soup and last of cheese.

There’s hardly another word to describe it! Cover casserole with foil and bake at 325 degrees for 45 to 50 minutes. Grease a 6x9 round casserole dish.

After you've pressed the chicken, peel off the plastic and set chicken side down into the oil. Place chicken, tomatoes and seasonings in a large skillet; Fill either corn or flour toritallas with chalupa.

Bake at 350 degrees till warm and bubbly, about 25 min. Soup, chili peppers, sour cream and green onions. See more ideas about cooking recipes, recipes, chicken chalupa.

In lightly greased casserole dish. Sour cream, paprika, cooked chicken, chicken stock, corn tortillas and 8 more. Then add in both cans of soup, lowfat milk and picante sauce.

Pour the remaining chicken mixture over the top of the rolls and sprinkle with the remaining cheese's. Roll up, place in greased casserole, top with sauce and cheese, and bake for 25 minutes. Sprinkle with cheese and broil till golden and bubbly!

Stir in the chicken and 1 cup of the cheese until melted. Layer into bottom of 13x9 glass pan. Salsa, black olives, salsa, cheddar cheese, flour tortillas, chicken meat and 1 more.

Tear at least four tortillas into large pieces, using them to cover the bottom of the casserole dish. Wait 10 seconds before peeling off the parchment. Mix together soup, milk, sour cream and chilies.

This recipe uses shredded chicken, cream of chicken soup, both cheddar and monterey jack cheeses, sour cream, olives, corn, green onions and diced green chilies. Mix together the chicken soup, mushroom soup, sour cream, milk, onion and the chopped green chilies. Add the chicken and mix together.

If you don't have a tortilla press, you could also just press with the bottom of a skillet. In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Cream of mushroom soup, corn chips, cooked chicken breasts, salsa verde and 6 more.

Pour ⅓ of the soup mixture on top of the chicken, then cover with a layer of grated. Set aside in mixing bowl. Put 3 tablespoons of the chicken mixture in each of the tortillas and roll up and place in a 9x13 in pan seam side down.

Repeat until all ingredients are used. Cover with foil and bake at 350 degrees for 1 hour. Add some chicken mixture and top with cheese.

Line bottom of greased oblong casserole with quartered tortillas. In a medium skillet or saucepan, combine the soup, rotel tomatoes, sour cream, green chiles, and taco seasoning and heat on medium setting just until mixture is heated through (not bubbling). Remove 2 cups of mixture and add chicken.

The tortillas can be placed on top of each other if necessary. Combine soup, chicken, chilies, sour cream, onion and jack cheese in a large bowl. Mix all ingredients together except the tortilla shells.

Spoon half of the soup over the chips, then sprinkle with half of the chicken and half of the cheese. Cover over low heat till well blended. Flip the chicken chalupa after about 30 seconds.

Cover and bake 30 min., remove cover and bake additional 10 minutes or until cheese starts to bubble/brown. Place tortillas on an ungreased baking sheet.brush each tortilla with oil; Put ⅓ of the chicken on top of the tortillas.

Store in a covered container, in the refrigerator, no more than 1 day. Put a generous layer of tortilla chips in the bottom of the baking dish, overlapping the edges.

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