Chicken Taco Bowls
"Mexican salad bowl"
photo by ColoradoCooking
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 corn tortillas
- 1 ounce canola oil
- 12 ounces boneless chicken breasts, cut into 1/2-inch pieces
- 1 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1 cup green chili salsa
- 1⁄2 cup cheddar cheese, shredded
- 1⁄2 cup reduced-fat sour cream
- 1 cup lettuce, sliced
- 1 medium tomatoes
- 2 tablespoons black olives, sliced
directions
- Preheat oven to 375 degrees.
- Heat tortillas until warm according to Taco Bowl instructions. Coat each side of 4 tortillas with cooking spray. Keep 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 4 more tortillas making 8 bowls total.
- Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a lg skillet over medium-high heat. Add the chicken and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
- Fit each tortilla bowl with about 1/4 cup of chicken mixture. Top with 1 TBS each of cheese, sour cream, 2 TBS each of lettuce and tomato and a few olives.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Loved these! I didn’t use any oil on the tortillas, just used my mold and into the oven for 15 minutes at 375. I’m going to get the mini sized pans for these. We have been having family and friend taco parties and these will be perfect. Hubby said make anytime. Thanks for sharing. I addded more toppings after pics (sometimes less is more). -
