Serves: 6
Total Calories: 508

1 tablespoon vegetable oil
1 onion medium chopped
1 (8-ounce) can tomato sauce
6 tablespoons taco sauce bottled red
3 cups chicken cooked, diced
1 (16-ounce) can refried beans
1 garlic large, minced
2 cups sharp cheddar cheese shredded
Vegetable oil for frying
6 corn tortillas
1 recipe Guacamole sauce (following)
1 tomato large, peeled, seeded, and diced
Shredded lettuce
1 onion large, diced
1 cup sour cream

Heat oven to 325°. Heat 1 tablespoon oil in oven-proof skillet and sauté onion until golden. Add tomato sauce and 4 tablespoons taco sauce. Simmer, uncovered, stirring often until slightly thickened, about 5 minutes. Add chicken cover and set aside. In baking dish, combine beans, garlic, remaining 2 tablespoons taco sauce and 1 cup shredded Cheddar cheese mix well. Place uncovered beans and chicken mixtures separately in oven for 30 minutes. Stir beans occasionally. Heat vegetable oil, about 1/2 -inch deep in skillet drop in tortillas one at a time for 5 seconds or until just softened. Remove and drain wrap in foil to keep pliable. When ready to serve, spread each tortilla with beans, guacamole, and chicken mixture in that order. Add diced tomatoes, shredded lettuce, remaining 1 cup shredded cheese, onion, and sour cream as desired to each chalupa.

Nutritional Facts:

Serves: 6
Total Calories: 508
Calories from Fat: 211

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