Tex-Mex Chicken Chalupas
Crispy fried tortilla bowls filled with seasoned shredded chicken, refried beans, and topped with melted cheese, sour cream, and fresh toppings. A showstopping dinner that's easier than it looks.
- Total time
- 45 min
- Servings
- 4
- Calories
- 580
- Protein
- 38g
Ingredients
- 1.5 lbs chicken breast, boneless and skinless
- 8 count corn tortillas
- 1 can (15 oz) refried beans
- ¾ cup salsa (mild or medium)
- 1.5 cups sharp cheddar cheese, shredded
- 1 tsp cumin
- ½ cup sour cream
- 1 count lime (juiced)
- ¼ cup fresh cilantro, sliced green onions, or pickled jalapeños
Instructions
- 1
Place chicken in a pot, cover with water, add a pinch of salt. Bring to a boil, then simmer until cooked through, 12–15 minutes.
- 2
Remove chicken to a cutting board, let cool slightly, then shred with two forks into bite-sized pieces.
- 3
In a bowl, mix shredded chicken with salsa, cumin, and a pinch of salt. Set aside.
- 4
Heat oil in a deep skillet to 350°F. Working one at a time, fry a corn tortilla in a small metal bowl or chalupa mold until crispy, 60–90 seconds, then flip and fry the underside 30 seconds.
- 5
Remove the fried tortilla bowl from the mold with tongs and drain on a paper towel. Repeat with remaining tortillas.
- 6
Warm refried beans in a small saucepan over medium heat, stirring often, until steaming, about 4 minutes.
- 7
Spoon about 2 tbsp warm refried beans into the bottom of each tortilla bowl.
- 8
Top beans with a portion of the chicken mixture, then sprinkle cheddar cheese over the top.
- 9
Top each chalupa with a dollop of sour cream and a squeeze of fresh lime juice.
- 10
Garnish with cilantro, green onions, or pickled jalapeños. Serve immediately.
Tools you’ll need
- pot with lid
- cutting board
- two forks
- deep skillet or Dutch oven (3+ quarts)
- instant-read or deep-fry thermometer
- small metal bowl or chalupa mold
- tongs
- paper towels
- small saucepan
- small mixing bowl
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