he 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.

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