Forget everything you've learned from Taco Bell. Our chicken chalupa recipe is a lighter version of the traditional Mexican dish, with seasoned shredded chicken baked on top of a crispy corn tortilla shell.

Ingredients

• 6 corn tortillas (6 inches)
• 2 teaspoons olive oil
• 3/4 cup shredded part-skim mozzarella cheese
• 2 cups chopped cooked chicken breast
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup finely shredded cabbage

Directions

1. Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
2. Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat until most of the liquid is evaporated, 6-8 minutes. Spoon over tortillas. Bake until tortillas are crisp and cheese is melted, 15-18 minutes. Top with cabbage.