Spicy Mexican Chicken Stuffed Bread Bowls

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“This is not my recipe, but I honestly really liked it. Originally adapted from site. I made a few changes, but overall the recipe was really good. So, I thought I would pass this on. They are very easy and quick to make.”
6 Bowls

Ingredients Nutrition

  • 2 (11 ounce) cans Pillsbury refrigerated crusty french loaf
  • 3 chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces)
  • 12 cup onion, chopped fine
  • 1 green pepper, chopped fine
  • 1 (15 ounce) can chili beans (I used spicy, drain, don't rinse)
  • 1 (15 ounce) can black beans (drain and rinse)
  • 10 ounces white corn (I used frozen, but a can will work just fine, yellow corn will work ok too)
  • 1 (10 ounce) can red enchilada sauce, I used Old El Paso
  • 12 cup sour cream
  • 23 cup salsa (I used hot for some spice, but medium will be just fine)
  • 1 (1 ounce) packageold el paso taco seasoning mix
  • 1 cup monterey jack pepper cheese
  • 14 cup water
  • 1 tablespoon dried parsley
  • 1 tablespoon olive oil to saute chicken and vegetables
  • Garnish
  • chopped olive
  • 1 cup monterey jack pepper cheese
  • sour cream


  1. Bread -- Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F for 22 to 26 minutes or until golden brown.
  2. Filling -- In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink.
  3. Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up.
  4. Bread Bowls -- Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain.
  5. Fill -- Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side.
  6. If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good.
  7. NOTE -- Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT!

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