Last Updated on February 28, 2024
This chicken stuffed sopapilla recipe is surprisingly easy and packed with rich, savory Mexican flavors. They are one of our favorite comfort foods!
And, we’ve even developed our own taco seasoning for the chicken filling. Now, you can easily adjust specific flavors that you either like or dislike. It’s easy! Read on to learn exactly how.
What Is A Sopapilla?
Sopapilla, or sopaipilla, is a traditional New Mexican quick bread. It is more often than not used as a dessert item, however, more and more people have started incorporating it into savory dishes as well.
This quick bread is made with basic bread-making ingredients. It is a leavened bread that is allowed time to rest. The dough is then rolled into a thick sheet and cut into either triangles, circles, or squares.
These dough pieces are then deep-fried in very hot oil which causes them to puff up. This acts as the second leavening function. Once they are puffed, they form a hollow pocket.
So, how exactly are sopapilla served? The most common serving suggestion is as-is. However, as we’ve mentioned before, more people are starting to experiment with what you can do with these snacks. So, the hollow pocket has since become a filling hole for both savory and sweet fillings.
Sopaipilla main ingredients
So, first the dough. This dough is made from a combination of wheat flour, shortening, a leavening agent (in most cases baking powder), and water. We also add salt because all dough recipes need it for a little bit of flavor and a more tender texture.
This is all that you need for this dough. The unique texture and appearance all depend on how you handle and make the dough.
Then, for the chicken stuffed sopapilla recipe, we developed a homemade taco seasoning. With some added chicken broth and browned chicken pieces, you are left with a super savory and richly seasoned shredded chicken filling.
It is very easy to make and can be substituted with any filling of your choice.
What You Need To Make This Chicken Stuffed Sopapilla Recipe
Ingredients for the chicken filling
- 1 tablespoon extra virgin olive oil
- 1 pound chicken breast, boneless, skinless, sliced
- 1 medium onion, finely diced
- 2 teaspoons chili powder
- 1 1/2 teaspoons fine salt
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth
- Grated cheese of your choice
Ingredients for the dough
- 6 cups all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons kosher salt
- 2 1/2 teaspoons shortening
- 1 1/2 – 2 cups of water
- Vegetable oil, for deep frying
Equipment
- Measuring cups and spoons
- Mixing bowls
- Frying pan
- Spatula or tongs
- Forks
- Knife
- Ruler, optional
- Deep-fryer or large pot
- Thermometer, optional but recommended
- Slotted spoon, optional
- Paper towel
Step By Step Instructions
Step 1: Brown the chicken
Heat the olive oil inside a frying pan over medium-high heat. Then, add the chicken and brown the slices for a couple of minutes. It will take about 3-5 minutes per side.
Once the chicken is browned (it doesn’t have to be completely cooked), you can remove it from the heat and keep it aside. Work in small batches to not overheat the frying pan.
Step 2: Make the chicken sopapilla filling
Once all your chicken has been cooked, heat some more olive oil in a clean frying pan. Add the onion and saute it for 5 minutes over medium heat.
Add all of the spices and give them a good stir. Allow them to cook for a minute.
Finally, add the browned chicken pieces and chicken broth. Bring the liquid to a boil. Then, reduce the heat and allow the chicken to simmer for about 20-30 minutes.
The chicken should become extremely tender and be fully cooked through.
Step 3: Shred your chicken
After your chicken has been completely cooked, remove it from the sauce and start shredding the chicken. Use two forks to pull the meat apart.
Place it back into the sauce and simmer it for 5 more minutes. Then, remove it from the heat completely. Allow it to cool slightly before using it as a filling.
Step 4: Make the chicken sopapilla dough
While the chicken filling is cooking and cooling, you can prepare the dough.
Combine the dry ingredients in a large bowl and mix them well. Add the shortening and keep mixing until you have a uniform crumb-like mixture.
Finally, add 1 1/2 cups of water to the dough. Knead until it becomes completely uniform in consistency. Add more water if the dough is too stiff to work with. It shouldn’t be a soft dough and it shouldn’t be overworked.
Step 5: Shape and cook your sopapilla
Preheat your frying oil to 375ºF (190ºC)
To start, roll out your sopapilla dough onto a lightly floured surface. Roll until it is about 1/3-inch thick. Then, cut out 5-inch squares. Do not overwork the dough!
Fry each square in the hot oil for about 1-3 minutes per side. They will puff up when they are fried and should have a golden brown color.
Once fried, remove them from the fryer and allow them to drain on a paper towel.
Step 6: Fill the sopapillas
Cut a slit on one side of each sopapilla. Then, fill it with your pulled chicken filling and finish it with some grated cheese.
Serve this chicken stuffed sopapilla recipe immediately as-is or with your favorite sauce.
Expert Tips And Tricks
- For a quick and easy chicken filling, you can substitute all of the spices with three to four tablespoons of taco seasoning. It will still make a great chicken-stuffed sopapilla recipe.
- When you overwork the sopapilla dough, you risk it becoming tough once it has been fried. So, only mix it until the dough has a relatively smooth appearance and is uniform in texture.
- If you want to make the dough ahead of time, you can wrap it up and store it in the fridge for 14 hours. Don’t exceed this time. You can also freeze the raw dough if you’d like.
- When you need to use the stored dough, first bring it back to room temperature. The leavening agent won’t be as active if you’ve frozen the dough. However, it will likely still be a little fluffy.
Preparations Times And Servings
| Preparation Times | Cooking Times | Servings |
| 25 minutes | 30-40 minutes | 12 |
Wrapping Things Up – A Delicious Homemade Chicken Stuffed Sopapilla Recipe
We hope that you’ve enjoyed this chicken stuffed sopapilla recipe. And let us know how yours turned out, or if you like making it with. different filling.
Also, don’t forget to have a look at our website for more amazing recipes to try!
Delicious Homemade Mexican Chicken Stuffed Sopapilla Recipe
Equipment
- Measuring cups and spoons
- Mixing bowls
- Frying pan
- Spatula or tongs
- Forks
- Knife
- Ruler, optional
- Deep-fryer or large pot
- Thermometer, optional but recommended
- Slotted spoon, optional
- Paper towel
Ingredients
Ingredients for the chicken filling
- 1 tablespoon extra virgin olive oil
- 1 pound chicken breast, boneless, skinless, sliced
- 1 medium onion, finely diced
- 2 teaspoons chili powder
- 1 1/2 teaspoons fine salt
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth
- Grated cheese of your choice
Ingredients for the dough
- 6 cups all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons kosher salt
- 2 1/2 teaspoons shortening
- 1 1/2 - 2 cups of water
- Vegetable oil, for deep frying
Instructions
- Brown the chickenHeat the olive oil inside a frying pan over medium-high heat. Then, add the chicken and brown the slices for a couple of minutes. It will take about 3-5 minutes per side.Once the chicken is browned (it doesn't have to be completely cooked), you can remove it from the heat and keep it aside. Work in small batches to not overheat the frying pan.1 tablespoon extra virgin olive oil, 1 pound chicken breast, boneless, skinless, sliced
- Make the chicken sopapilla fillingOnce all your chicken has been cooked, heat some more olive oil in a clean frying pan. Add the onion and saute it for 5 minutes over medium heat.Add all of the spices and give them a good stir. Allow them to cook for a minute.Finally, add the browned chicken pieces and chicken broth. Bring the liquid to a boil. Then, reduce the heat and allow the chicken to simmer for about 20-30 minutes.The chicken should become extremely tender and be fully cooked through.1 medium onion, finely diced, 2 teaspoons chili powder, 1 1/2 teaspoons fine salt, 1 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1/2 teaspoon smoked paprika, 1 cup chicken broth, Grated cheese of your choice
- Shred your chickenAfter your chicken has been completely cooked, remove it from the sauce and start shredding the chicken. Use two forks to pull the meat apart.Place it back into the sauce and simmer it for 5 more minutes. Then, remove it from the heat completely. Allow it to cool slightly before using it as a filling.
- Make the chicken sopapilla doughWhile the chicken filling is cooking and cooling, you can prepare the dough.Combine the dry ingredients in a large bowl and mix them well. Add the shortening and keep mixing until you have a uniform crumb-like mixture.Finally, add 1 1/2 cups of water to the dough. Knead until it becomes completely uniform in consistency. Add more water if the dough is too stiff to work with. It shouldn't be a soft dough and it shouldn't be overworked.6 cups all-purpose flour, sifted, 2 1/2 teaspoons baking powder, 2 1/2 teaspoons kosher salt, 2 1/2 teaspoons shortening, 1 1/2 - 2 cups of water
- Shape and cook your sopapillaPreheat your frying oil to 375ºF (190ºC)To start, roll out your sopapilla dough onto a lightly floured surface. Roll until it is about 1/3-inch thick. Then, cut out 5-inch squares. Do not overwork the dough!Fry each square in the hot oil for about 1-3 minutes per side. They will puff up when they are fried and should have a golden brown color.Once fried, remove them from the fryer and allow them to drain on a paper towel.Vegetable oil, for deep frying
- Fill the sopapillasCut a slit on one side of each sopapilla. Then, fill it with your pulled chicken filling and finish it with some grated cheese.Serve this chicken stuffed sopapilla recipe immediately as-is or with your favorite sauce.
Notes
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
