|Servings||Prep Time||Cook Time|
|12||15 mins||25 mins|
|1.||Preheat oven to 375 °F (190 °C). Lightly coat a twelve 2 1/2" muffin tin with Pam.|
|2.||Microwave the tortillas a few at a time for about 30 seconds until warm and pliable, then press carefully into prepared muffin tin.|
|3.||Lightly coat the inside of the tortillas with Pam and bake about 10 minutes until crisp. Cool.|
|4.||Meanwhile, in a medium bowl combine the chicken and the enchilada sauce. Divide the chicken mixture among the crisp tortilla cups. Sprinkle with cheese.|
|5.||Bake 15-18 minutes or until the filling is hot and bubbly.|
|6.||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.|
There are 147 calories in 1 serving of Green Chicken Enchilada Chalupas.
Calorie split: 37% fat, 31% carbs, 32% protein.
|Serving Size||1 serving|