Chicken Chalupas
By Rick Hof
Rick Hof is another old and dear friend from our parish. Our sons have been good friends since kindergarten (going on 17 years). Rick coached our sons in soccer starting in kindergarten through high school. He's a great guy! I have had several knee surgeries over the past 10 years, one of which required that I be on crutches for 12 weeks. Yes, that was brutal. Many friends and neighbors brought us dinners so I could stay off my feet. People tend to make their best recipes in these situations, so we were treated to many great meals. Rick brought us these Chicken Chalupas, which have become a family favorite and staple in our house. They are the epitome of yummy, delicious comfort food. I always think of Rick when I make this recipe. It makes a huge quantity, so more often than not, I cut it in half. Thank you Rick, for this treasure!
Chicken Chalupas
By Rick Hof
12 small flour
tortillas
4 large chicken
breasts (whole) – cooked, skinned and boned
3 cans cream of
chicken soup
1 pint sour cream
2 small cans chopped
green chilies
1 lb grated jack
cheese
1 lb grated cheddar
cheese
¾ cup chopped green
onion
1 small onion
2 stalks of celery
chopped
In a skillet, saute chicken breasts
until they are no longer pink and juices run clear. Remove from pan to cool.
.
Chop once cooled and
set aside
Add onion and celery
to remaining liquid.
Saute until vegetables are
soft and onion is translucent.
Combine soup,
chilies, onions, celery, sour cream and ¾ of both cheeses. Mix together.
Set aside 11/2 cups
of this mixture for topping.
Add Diced chicken to
remaining mixture.
On 2 greased 13x9
casserole dishes, take each tortilla and spoon 2-3 generous TBL s
of chicken mixture, roll and place seam side down.
Spread 1½ cups of
topping mixture that was set aside over the top of the filled tortillas.
Top with the
remaining cheese
Bake for 45 minutes
uncovered at 350
This is a picture of our boys soccer team after winning the City/County Championship. Rick is the man on the far right.
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