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Chicken Taco Bowls

MP8353_Ardito

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.

Servings

4 servings

Prep Time

45 minutes

Total Time

45 minutes

Ingredients

  • 86-inch corn tortillas
  • Canola oil cooking spray
  • 12ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1teaspoon garlic powder
  • 1/4teaspoon salt
  • 1tablespoon canola oil
  • 1cup prepared green salsa
  • 1/2cup shredded sharp Cheddar cheese
  • 1/2cup reduced-fat sour cream
  • 1cup thinly sliced lettuce
  • 1medium tomato, chopped
  • 2tablespoons sliced ripe black olives

Instructions

  1. Preheat oven to 375°F.
  2. Heat tortillas until warm. 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.

Tips

To warm corn tortillas, wrap a stack of tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Or wrap stacks of 4 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 401kcal
Carbohydrate Total 29g
Total Sugars 3g
Added Sugars 0g
Fiber 4g
Total Fat 21g
Saturated Fat 7g
Mono Saturated Fat 9g
Cholesterol 74mg
Sodium 707mg
Protein 25g
Potassium 395mg
Calcium 201mg
Chromium 1mcg
Folate 31mcg
Omega-3 1g
Omega-6 2g
Vitamin E 2mg
Zinc 2mg
Vitamin B3 9mg