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Green Chicken Enchilada Chalupas
Individual chicken enchiladas in a corn tortilla bowl.
12 yellow corn tortillas
3/4 cup green chile enchilada sauce
2 1/2 cups cooked chicken breast, diced
1 cup shredded monterey jack cheese
Preheat oven to 375 °F (190 °C). Lightly coat a twelve 2 1/2" muffin tin with Pam.
Microwave the tortillas a few at a time for about 30 seconds until warm and pliable, then press carefully into prepared muffin tin.
Lightly coat the inside of the tortillas with Pam and bake about 10 minutes until crisp. Cool.
Meanwhile, in a medium bowl combine the chicken and the enchilada sauce. Divide the chicken mixture among the crisp tortilla cups. Sprinkle with cheese.
Bake 15-18 minutes or until the filling is hot and bubbly.
Cool in muffin tin on a wire rack for 5 minutes. Remove chalupas from muffin tin. Top with pico de gallo and sour cream if desired. Serve.
in 1 serving of Green Chicken Enchilada Chalupas.
, 31% carbs, 32% protein.
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