Delicious Homemade Mexican Chicken Stuffed Sopapilla Recipe

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Delicious Homemade Mexican Chicken Stuffed Sopapilla Recipe

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.

Prep Time25

Cook Time40

Total Time1 5

Course: Appetizer, Dinner, Lunch

Cuisine: Tex-Mex

Keyword: chicken sopapilla, chicken stuffed sopapilla recipe, how to make stuffed sopapillas, sopaipilla main ingredients, what is a sopapilla

Servings:

Calories: 300kcal

Author: Ania Cooking Recipes

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 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.
1 tablespoon extra virgin olive oil, 1 pound chicken breast, boneless, skinless, sliced
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.
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 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.
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.
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 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.
Vegetable oil, for deep frying
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.

Notes

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.

Nutrition