Baked Chicken Chalupas
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoons olive oil
- 1 can (14-1/2 ounces) diced tomatoes with mild green ch
- 6 corn tortillas (6 inches)
- 3/4 cup shredded part-skim mozzarella cheese
- 2 cups chopped cooked chicken breast
- 1/2 cup finely shredded cabbage
- Carbohydrate 0.528259308226496 g
- Cholesterol 0 mg
- Fat 0.458019240852992 g
- Fiber 0.0951901958574597 g
- Protein 0.146278036858974 g
- Saturated Fat 0.0582334192547588 g
- Serving Size 1 1 servings. (1g)
- Sodium 0.739940170928171 mg
- Sugar 0.433069112369036 g
- Trans Fat 0.0232639914367435 g
- Calories 6 calories
Preheat oven to 350degrees. 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.
