Description
Quick and delicious mini bowls filled with shredded chicken, enchilada sauce, and cheese, perfect for gatherings or family dinners.
Ingredients
- 1 tablespoon butter, melted
- 1 package (5.1 oz) Old El Pasoâ„¢ Flour Soft Tortilla Mini Bowls (12 Count)
- 1 can (10 oz) Old El Pasoâ„¢ Mild Green Chile Enchilada Sauce
- 1 can (4 oz) Old El Pasoâ„¢ Chopped Green Chiles
- 2 teaspoons from 1 packet (.85 oz) Old El Pasoâ„¢ Chicken Taco Seasoning Mix
- 1 cup chopped cooked chicken
- 1 cup shredded Monterey Jack cheese (4 oz)
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat your oven to 350°F.
- Lightly brush melted butter on all sides of the tortilla bowls and place them in an ungreased 13×9-inch baking dish.
- Bake the bowls for 10 minutes to crisp them up.
- In a medium bowl, combine 1/2 cup of the enchilada sauce, chopped green chiles, and taco seasoning mix, then stir in the cooked chicken until evenly coated.
- Spoon the chicken filling into each tortilla bowl and top with shredded Monterey Jack cheese.
- Bake the filled bowls for 23 to 28 minutes or until heated through and cheese is melted (internal temperature of at least 165°F).
- Sprinkle with sliced green onions and cilantro before serving.
Notes
For extra flavor, add diced jalapeños to the chicken mixture. Leftover chicken or rotisserie chicken can be used for convenience.
