Chicken Chalupa

The chalupa entered the American consciousness at large around 1999, when Taco Bell introduced its crispy, chewy flatbread filled with seasoned beef, sauce, cheese, lettuce and tomato. It was an immediate hit, and people today still love the chalupa and its many iterations, including the chicken chalupa.

As is the case with most of its menu, Taco Bell didn’t invent the chicken chalupa—though that bread-like shell is best seen as sort of chalupa-adjacent when compared to what you might find in Mexico.

But that’s the beauty of a chalupa: It can take many forms, including that of our version with shredded chicken baked on top of a corn tortilla. This chicken chalupa recipe is a lighter take on the simple dish, and a great way to use leftover or rotisserie chicken. For a full meal, serve it with rice, beans or your other favorite Mexican foods.

What is a chicken chalupa?

A traditional chalupa is like a cross between a taco and a tostada. It is made with a crispy, slightly concave corn masa shell topped with meat, bean or cheese fillings and various toppings. The chalupa got its name from its shape, which resembles the canoe-like boat used as a water taxi in parts of Mexico (chalupa means “small boat”).

When the fresh masa dough hits hot oil, the sides curl up, creating a divot in the center that’s perfect for holding chicken, beef, cheese, lettuce, salsa and more. One shortcut to make a chalupa shell is with a corn tortilla, which you can fry or bake. No version is wrong; it’s just a matter of preference.

Chicken Chalupa Ingredients

• Corn tortillas: You can either use your favorite packaged corn tortillas from the grocery store, or you can really impress everyone by making homemade corn tortillas.
• Olive oil: Instead of frying them in oil, brush the corn tortillas with olive oil to help them get crispy in the oven.
• Cheese: We use accessible, meltable mozzarella for our chicken chalupa recipe. You can use any good melting cheese, like sharp or smoked cheddar.
• Cooked chicken breast: This can be rotisserie chicken or leftover chicken from dinner the night before. No leftovers? Poach chicken breasts for the recipe.
• Canned tomatoes with chiles: Diced tomatoes with chiles add some oomph to the chicken filling. Plain diced tomatoes are fine, but you may need to kick up the flavor with more seasonings.
• Seasonings: Spike the chicken filling with garlic powder, onion powder, ground cumin, salt and pepper.
• Shredded cabbage: Simple shredded cabbage is a classic topping for many Mexican dishes. Shredded cabbage from a bag is an easy shortcut.

Directions

Step 1: Prepare the tortillas

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Preheat your oven to 350°F. Place the corn tortillas on an ungreased baking sheet. Brush the tortillas with oil and sprinkle them with cheese. Set aside.

Step 2: Make the chicken filling

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Place the chicken, canned tomatoes with chiles, garlic powder, onion powder, ground cumin, salt and pepper in a large skillet. Cook and stir them over medium heat until most of the liquid has evaporated, six to eight minutes.

Step 3: Bake the chalupas

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Spoon the chicken mixture over the tortillas. Bake until the tortillas are crisp and the cheese is melted, 15 to 18 minutes. Top the chalupas with cabbage and serve them.

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Chicken Chalupa Variations

• Try a different protein: Use any cooked beef, pork or turkey instead of chicken. They can be ground, cubed or shredded—whatever you prefer.
• Make vegetarian chalupas: Top the crispy tortillas with refried black or pinto beans instead of meat, or use tempeh or plant-based crumbles.
• Add more toppings: Top your chicken chalupas with avocado, a dollop of guacamole or sour cream, or your favorite salsa.

How to Store Chicken Chalupas

Because we bake the chicken and cheese on top of the corn tortilla, it’s best to eat these chicken chalupas when they’re hot. If you have leftover filling, cheese and tortillas, store them separately in the refrigerator.

How long do chicken chalupas last?

The chicken filling will last up to four days in the fridge when stored in an airtight container. Store the tortillas in a zip-top bag; they’ll last up to a week in the refrigerator (or longer, but they may dry out). You can also freeze the chicken filling for up to three months.

How do you reheat chicken chalupas?

To reheat a constructed chicken chalupa, pop it in a 350° oven for 8 to 10 minutes or until the chicken warms through and the shell becomes crunchy. You can also reheat them in a toaster oven. A microwave will render leftover chicken chalupas soggy.

Chicken Chalupa Tips

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Can you fry chicken chalupa shells?

To fry corn tortillas for our chicken chalupa recipe, heat an inch or two of neutral cooking oil (like canola or peanut oil) in a cast-iron skillet or Dutch oven to 350°. Fry the corn tortillas, one or two at a time, for about one minute, turning them once. The shells should be golden and crisp. Remove them from the oil and drain them on a plate lined with paper towels.

What else can you serve with chicken chalupas?

Serve this recipe for chicken chalupas with Mexican street corn, guacamole, cilantro-lime rice and beans. Pico de gallo and other types of salsa can add brightness. Aguas frescas or a pitcher of margaritas will make it feel like you’re having dinner at your favorite Mexican restaurant.