Chicken Chalupas

If you need a new dish for your meal rotation, this is the perfect addition. Growing up, my family made these easy chicken chalupas at least once every couple of weeks because every one of us five kids loved it! Plus, the ingredients are household staples. So convenient, I know.

Chicken chalupas is technically classified as a Mexican dish, but I wouldn’t necessarily consider this recipe to be authentic Mexican. It’s really a cheap dish of delicious ingredients wrapped and baked inside a tortilla. Although it takes some time to bake, the preparation of this meal is very fast and easy. If you like to teach your kids how to cook, this is a recipe young kids can easily help with.

My mother insisted that we learn how to cook as we grew up. She claimed something about her kids needing to become ready for when they moved out and started living on their own. I’m not sure what she was trying to do. Maybe that was her parenting tactic: preparing us for our independent futures. Crazy woman.

This dish is also a great freezer meal. It is good for a make-ahead dinner and when stored properly, can be stored in the freezer for a good amount of time. When I bring food to someone in need, this is one of my go-to’s because chicken chalupas is so easy to prepare.


2 Large Chicken Breast halves

or 1 Can of Chicken Breast Meat

1 Large Can Cream of Chicken Soup

1 Small can Green Chili Peppers diced

1/2 Small can Sliced Ripe Olives

2C Sour Cream

1T Dry Onions

2C Shredded Cheese

12 Flour Tortillas



1. Cook Chicken Breasts and dice, set aside

2. Combine Soup, Chili Peppers, Olives, Sour Cream and Green onions. 

3. Add 1 cup of Cheese

4. Remove approximately 2 cups of this mixture

5. Spread half of separated mixture on bottom of pan

6. Add diced Chicken to other remaining mixture

7. Spread chicken mixture into Tortillas and roll up. Place in pan

8. Spread remaining half of non-chicken mixture on top of filled Tortillas

9. Sprinkle Cheese onto Tortillas and then cover with Foil

10. Bake at 350 degrees for 30-40 minutes.

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Chocolate Chip Banana Bread (Muffins)


I like to bake. Not only does baking yield delicious treats, but it also provides my body with fuller curves and more warmth during the winter months. (Glass-half-full thinking.) I dream of looking like all my fit friends so I share my baked goods to help them all have my beautiful, full figure. I kid, I kid. Mostly.

This chocolate chip banana bread recipe is a good recipe for a bake sale or for sharing with friends. As a side note, chocolate chip banana bread is also wonderful for eating alone, standing against your counter in the kitchen while everyone else in the house is miraculously preoccupied.

Most often, people put their banana bread in a loaf pan with the intention of serving slices and giving away full loaves. I choose to bake my chocolate chip banana bread in muffin tins or in (one of my favorite baking products) silicone baking cups. Using this method, I am able to divide the baked goods up much more conveniently, and I don’t have to dirty a knife each time I want a slice. That last point sounds so petty, but I really don’t like doing dishes.

Anyway, here is my quick, easy recipe for chocolate chip banana bread muffins:


1/2C Butter 1/4tsp Salt

1/2C Brown Sugar 1/2tsp Pumpkin spice

1/2C White Sugar 1C Mashed Bananas

2 Eggs 1T Water

2C Flour

1/2-3/4tsp Cinnamon

1tsp Baking Soda


1. Cream Butter and Sugar 


 2. Add Eggs and beat well 

3. Add Dry ingredients, Bananas and Water. Mix well




4. Bake 350 degrees

For Bread: in greased bread pan for 1hr

For Muffins: in greased tins for 20-25 minutes

Now, I planned to take the pictures and write this blog while at my in-law’s house. It turns out that when you’re in someone else’s space, things are a bit different than in your own kitchen! The recipe, process, and results are all sound. However, human error severely crept into this experience and I am willing to admit it because let’s be real, crap happens. Let me list the different ways I screwed up: 

  1. I brought out nutmeg and used it in the pictures even though nutmeg is not used  in this recipe. 
  2. I meant to double the recipe, but I originally tripled the sugars and used only the two eggs which are required for one batch.  (I chose to go back and add more butter and eggs to make a triple batch rather than start over.)
  3. I used a 1/2 tablespoon rather than 1/2 teaspoon for the cinnamon. I luckily realized this before mixing the ingredients so I scooped what I believed to be the extra cinnamon out from the bowl. 
  4. I had to use less-ripe bananas because I only had enough over-ripe bananas for two batches.
  5. This one isn’t necessarily a screw up, but an inconsistency. I had to use muffin tins rather than the silicone liners because my liners were put into storage during our move. 

Mmhmm, we all make mistakes! Even if we have done a recipe a hundred times. 

Dessert, Breakfast, Chocolate Chip Banana Bread Muffins


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