This week’s Made in Adana Recipe for Chicken Chalupas is from page 243 of the “I Need Help in Turkey Cookbook.” I was very happy with how this recipe turned out, it was really tasty, something a little different, and all of us loved it. Here’s how I made it. Note that the recipe below, which we made, is for a half recipe. Double everything and use a full size cake pan for a larger batch.
Step 1: Chop two large chicken breasts into a few pieces and boil them in water on the stovetop until completely cooked (20-30 min). When it’s finished, you should be able to cut the largest piece in half, and the inside will be totally white. I added some pepper corns, a sprig of rosemary and salt while the chicken was cooking (optional).
< While the chicken is boiling>
Step 2: Grease a small cake pan
Step 3: In a large bowl combine the following:
- 1 package of Labne Peynir (200g light Cream Cheese)
- 1 small can of green chilies (optional)
- 2 green onions chopped up
- ½ c black olives – chopped up
- 150 g kaşar peynir
(preheat the oven to 350F/180C)
Step 4: After the chicken is cooked, take out the chicken, and set it aside to cool a bit. Use some of the broth from the chicken to mix up one packet of cream of chicken soup. Use half of the required water for the soup packet. Mix up the soup well, and then add the soup to the mixture in the bowl. Mix it all up well, and then set aside 1 Cup of the cheesy mixture. Shred the chicken into really fine pieces and add it to the sauce bowl.
Step 5: Fill 6 tortillas with the cheese/sauce/chicken mix. Roll them up and put them in the cake pan.
Step 6: pour the remaining sauce over the top of the tortillas. Cover with shredded cheese. Bake for 35-40 minutes. Serve
- 6 Large Flour Tortillas
- 2 Large Chicken Breasts
- 1 Package of Cream of Chicken Soup
- 1 Package of Labne Peynir (200g)
- 300 g Kaşar Peynir
- 2 green onions
- 1 can green chillies (optional)
- ½ cup sliced black olives