Baked Chicken and Tomato Chalupas
Enjoy a healthier twist on classic chalupas with these baked corn tortillas filled with tender, seasoned chicken, zesty tomatoes, and melted mozzarella cheese. A flavorful and easy-to-make Mexican-inspired dish perfect for any occasion.
Instructions
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1
Preheat oven to 350°F. Place the corn tortillas on an ungreased baking sheet. Brush each tortilla with olive oil and sprinkle with the shredded mozzarella cheese.
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2
In a large skillet, combine the chopped cooked chicken, diced tomatoes with chiles, garlic powder, onion powder, cumin, salt, and pepper. Cook and stir over medium heat until most of the liquid has evaporated, about 6-8 minutes. Spoon the chicken-tomato mixture over the tortillas.
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3
Bake the chalupas in the preheated oven until the tortillas are crisp and the cheese is melted, about 15-18 minutes. Top the baked chalupas with the finely shredded cabbage.
Nutrition Information
Per serving (based on 2 servings)
Nutrition information is automatically calculated and should be considered an estimate.
