Homemade Chicken Chalupas
These homemade chicken chalupas are crispy, flavorful, and fun to assemble! Enjoy a tasty Mexican-inspired meal perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts sliced into bite-sized pieces
- 1 tablespoon taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon olive oil plus more, for frying
- 8 flour chalupa tortillas
- 1 cup shredded cheese
- shredded lettuce
- diced tomatoes
- sour cream
- salsa
Instructions
- In a large bowl, combine the sliced chicken breasts with taco seasoning, onion powder, garlic powder, and kosher salt. Mix well to ensure the chicken is evenly coated with the spices.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken to the skillet. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink in the center. Stir occasionally to ensure even cooking. Remove from heat and set aside.
- In a frying pan, heat additional olive oil over medium heat. Carefully place one flour tortilla in the hot oil. Fry for about 1-2 minutes on each side, or until golden brown and crispy. Use tongs or a spatula to flip the tortilla. Once done, place the fried chalupa on a plate lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
- Once your chalupa tortillas are fried and crispy, it’s time to assemble! Start with a base of cooked chicken, then sprinkle shredded cheese on top. Add shredded lettuce, diced tomatoes, a dollop of sour cream, and a generous spoonful of salsa. Feel free to customize with any other toppings you love!
Equipment
- Large Skillet
- Tongs
- Frying pan
- Paper Towels
- Spatula
Notes
- For a healthier version, bake the tortillas instead of frying them.
- Marinate the chicken in the seasoning for a few hours to enhance flavor and juiciness.
- Customize toppings with avocado, black beans, or grilled vegetables for seasonal variety.
- Ensure oil is hot before frying tortillas to achieve perfect crispiness.
- Leftover cooked chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.