Chicken Taco Bowls
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Makes: 4 servings, 2 "bowls" each
Active time: 45 minutes | Total: 45 minutes
Equipment: Muffin tin with 12 (1/2-cup) cups
Print, share and save this recipe!
Makes: 4 servings, 2 "bowls" each
Active time: 45 minutes | Total: 45 minutes
Equipment: Muffin tin with 12 (1/2-cup) cups
This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade "tortilla bowls." The "tortilla bowls" are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 "bowls" at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.
8 6-inch corn tortillas
Canola oil cooking spray
12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
1 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon canola oil
1 cup prepared green salsa
1/2 cup shredded sharp Cheddar cheese
1/2 cup reduced-fat sour cream
1 cup thinly sliced lettuce
1 medium tomato, chopped
2 tablespoons sliced ripe black olives
Canola oil cooking spray
12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
1 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon canola oil
1 cup prepared green salsa
1/2 cup shredded sharp Cheddar cheese
1/2 cup reduced-fat sour cream
1 cup thinly sliced lettuce
1 medium tomato, chopped
2 tablespoons sliced ripe black olives
1. Preheat oven to 375°F.
2. Heat tortillas until warm (see Tips, above). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl". Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.
2. Heat tortillas until warm (see Tips, above). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl". Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
4. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.
Per serving: 401 calories; 21 g fat (7 g sat, 9 g mono); 74 mg cholesterol; 29 g carbohydrate; 0 g added sugars; 25 g protein; 4 g fiber; 707 mg sodium; 395 mg potassium. Nutrition bonus: Vitamin A (35% daily value).
What's your favorite filling for a corn tortilla or taco?
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