Yields: 8 Servings Prep: 50 minutes Mins

Baja Chicken Chalupas


    1    can condensed cream of chicken soup
    1/2    cup sour cream
    1    tablespoon ORTEGA Diced Green Chiles
    1/2    teaspoon garlic powder
    1/2    cup milk
    4    cooked chicken breasts, shredded
    1/2    medium onion, chopped
    3    to 4 cups (12 to 16 ounces) shredded Monterey jack cheese
    8    (8-inch) ORTEGA Soft Flour Tortillas
    1    cup ORTEGA Salsa, any variety
        Optional toppings: B&G


Preheat oven to 350°F. Coat bottom of 13x9-inch baking dish with nonstick cooking spray.

Combine soup, sour cream, chiles and garlic powder in medium bowl; mix until smooth. Stir in milk until smooth; set aside.

Divide chicken, onion and cheese among tortillas, placing down center of each tortilla. Spoon 1 to 2 tablespoons sauce over filling. Roll up and place in baking dish. Spread remaining sauce evenly on top.

Cover dish with foil. Bake 15 minutes. Remove foil and bake 20 minutes longer.

Serve warm with salsa and desired toppings.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.