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Tuesday, November 15, 2011

Chicken Chalupas Casserole

***Don't forget to enter my cookbook GIVEAWAY!  Not just any cookbook, my cookbook.  I wrote it.  You have until this Saturday!***

So this weekend was spent at home, not really doing much, but at the same time tackling a lot.  Quality family time with the husband actually off from work, cooking, cleaning, football watching, etc, etc.

Ideal, in my book.

This recipe comes from Plain Chicken.  She has great, easy, family-friendly recipes.  Check out her blog, it is worth your time!  Nothing fancy, just good, quality food.  Love it.

I would technically call these enchiladas, but she said it's a casserole, so I'm going with that!  Our family gobbled them up for two dinners in a row.  Yes, it makes a lot!

Chicken Chalupas Casserole
12 flour tortillas

1 qt cream or half and half
1 3 lb rotisserie chicken, pulled & 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 grated cheese in tortilla and roll up. Lightly spray a 9x13 pan. Lay rolled tortillas in 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 refrigerator.

Bake covered at 375 for 30 minutes.

Any big plans for your week?

Would you like to comment?

  1. Jolene (Everydayfoodie)November 20, 2011 at 10:45 PM

    Yummy looking casserole - great for a cold winter day :-)

    My week will be full of homework. Yuck.

  2. I follow you frm the far ..Italiy .. your blog is very cool... blessing simmy Nice to meet you dear Ally