Chicken Chalupas Casserole

Thursday, November 10, 2011
Chicken Chalupas Casserole
This recipe came from my Mom.  She made it and immediately knew it was something we would like.  She was right!  It was great!

This requires a little planning.  The casserole needs to be refrigerated overnight.  I did save a lot of time by using a rotisserie chicken (one of my favorite shortcuts).  This was one of the best Mexican enchilada style casseroles we've had in a while.  I loved the flavor of the cream sauce - the Worcestershire sauce made it for me.  These were even good reheated for lunch the next day.

Chicken Chalupas Casserole

Chicken Chalupas Casserole

Chicken Chalupas Casserole
serves 6

(Printable Recipe)

  • 12 flour tortillas
  • 1 qt cream or half and half
  • 1 3 lb rotisserie chicken, pulled and chopped
  • 4 cups cheese, shredded (I used a Mexican blend)
  • 1 can Mexican Rotel diced tomatoes, drained
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/8 tsp pepper

Put chicken pieces and half of the grated cheese in tortilla and roll up.  Lightly spray a 9x13 pan.  Lay rolled tortillas in the pan.  Top with remaining cheese and Rotel tomatoes.

Combine 1 qt cream, onion powder, garlic powder, Worcestershire sauce, ½ tsp hot sauce, and pepper.  Pour mixture over casserole and let stand overnight in the refrigerator.

Bake covered at 375 for 30 minutes.

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  1. Oh how yummy and pretty too:) Thanks for the recipe! Have a blessed day my friend, HUGS!

  2. I'm booking marking this on stat! Do you think corn tortillas would work in this???

  3. oh man does that look good

    I think I'm buying a chicken on the way home!

  4. Going to try them all. Look so good and easy to make. Thanks, just hate to figure out every night what to make. You got it all here.

  5. Can't wait to try this! Do you have a recipe for that delicious looking rice next to it as well? Thanks

  6. Cami - the rice is the rice I make to go with the Pollo Loco. The only change I made was to use the new Rotel tomato sauce.

    Mexican Rice

  7. I'm glad you called it "enchilada" style too, because that was the first thing I thought of.

    I can't help but think this would be good would pulled pork (mainly because I have two butts smoking right now and one of them has a southwestern green chile rub).

  8. I attempted to make this and for some reason my half and half curdled during baking. Also, at the end of the 30 minutes, the inside was still freezing cold. I know that my oven is accurate, so I'm wondering what else I could have done wrong. Help!