Chicken Chalupas

Chicken Chalupas are a delicious way to enjoy a classic Mexican dish right at home. With their crispy shells and flavorful fillings, they are perfect for any family dinner or game night. Each bite is packed with layers of flavor, making them a hit with kids and adults alike!

Why Make This Recipe

These Chicken Chalupas are not only tasty but also easy to make. You can whip them up in no time, using simple ingredients that you likely already have in your kitchen. They’re great for busy evenings or when you want to impress your family with something homemade and filled with love. Plus, who can resist a crispy, loaded chalupa?

How to Make Chicken Chalupas

Ingredients:

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 1/4 cups whole milk
2 tablespoons melted butter
2 cups chopped iceberg lettuce
1 cup chopped tomatoes
1 cup shredded Cheddar cheese
Optional toppings (pico de gallo, sour cream, sliced avocados)
1 cup refried beans
1 1/2 cups shredded cooked chicken
2 tablespoons taco seasoning
Oil for frying

Directions:

Start by making the chalupa shells. In a medium mixing bowl, combine the flour, baking powder, and salt. Stir well to mix the dry ingredients.
Gradually pour in the milk while stirring until the dough starts to form. You might need to get your hands in there to knead the dough.
Once mixed well, add the melted butter and knead until smooth. Shape the dough into 6 equal balls.
Lightly dust your work surface with flour and use a floured rolling pin to roll each ball into a 7-inch circle. Keep the rolled dough covered with a clean, damp kitchen towel until you're ready to fry them.
Set up your filling stations with chopped lettuce, tomatoes, cheese, and any optional toppings you like.
Microwave the refried beans for about a minute until warm and soft. Place them as your first filling.
Warm the shredded chicken either in the microwave or a skillet. Toss it with taco seasoning, then add it to the next station.
In a large nonstick skillet, heat about 1/4 inch of oil over medium heat. Once hot, fry one side of a dough circle until lightly browned (about 1 minute).
Using tongs, lift the partially cooked shell from the skillet and dip half of it into the hot oil. Hold the other half out of the oil until one side is browned, then flip to fry the other side. Repeat for all shells.
Place the fried chalupa shells into a taco holder to keep their shape while you fill them.
To serve, spread about 2 tablespoons of refried beans in each chalupa shell, then add 2 to 3 tablespoons of seasoned shredded chicken. Top with lettuce, tomatoes, and cheese. Don’t forget any optional toppings!

How to Serve Chicken Chalupas

Serve your Chicken Chalupas hot and fresh. This dish is perfect for sharing, so consider placing them on the dining table with all the toppings laid out. Let everyone create their own filled chalupa masterpiece!

How to Store Chicken Chalupas

If you have any leftovers, you can store the filling and shells separately in airtight containers. The shells can last for a couple of days at room temperature, while the filling is best kept in the fridge for up to 3 days. Reheat the filling before enjoying again!

Tips to Make Chicken Chalupas

Make sure the oil is hot before frying the shells to get that perfect crispiness.
Keep the dough covered while rolling out to prevent it from drying out.
Feel free to customize the fillings based on what your family loves—beans, guacamole, or any favorite ingredients!

Variation

You can also use ground beef or turkey instead of shredded chicken for a different flavor. Add black beans for an extra layer of deliciousness.

FAQs

Can I make the shells ahead of time?
Yes, you can prepare the shells in advance and keep them stored until you're ready to fry them.

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What can I use instead of refried beans?
You can use black beans or even a mix of cream cheese and salsa for a creamy filling.

Are chicken chalupas spicy?
You can adjust the spiciness by choosing mild or hot taco seasoning according to your family's preference.