Green Chile Chicken Enchilada Mini Bowls

These easy, cheesy enchilada bowls are fun, festive and delicious, too!
Prep 15 Minutes
Total Time 50 Minutes
Servings 12

Ingredient List

  • 1 tablespoon butter, melted
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 teaspoons from 1 packet (.85 oz) Old El Paso™ 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
Recipe Continues Below


  1. Heat oven to 350°F. Lightly brush melted butter on all sides of bowls. Place in ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes.
  2. Meanwhile, in medium bowl, mix 1/2 cup of the enchilada sauce, the green chiles and taco seasoning mix. Stir in chicken.
  3. Spoon filling into bowls; top with shredded cheese.
  4. Bake 23 to 28 minutes or until mixture is hot (at least 165°F) and cheese is melted. Top with green onions and cilantro. Serve with additional warmed enchilada sauce, if desired.

Expert Tips

  • Like it hot? Opt for shredded Pepper Jack cheese instead of the Monterey Jack.
  • If serving with the extra sauce, use plates and forks to eat these yummy enchilada bowls.


  • 1 Bowls Calories 120 (Calories from Fat 60);  Total Fat 7g (Saturated Fat 3g ,Trans Fat 0g);  Cholesterol 20mg;  Sodium 350mg;  Potassium 40mg;  Total Carbohydrate 9g (Dietary Fiber 0g ,Sugars 0g);  Protein 6g
  • % Daily Value: Vitamin A 4%;  Vitamin C 2%;  Calcium 8%;  Iron 4%
  • Exchanges: 1/2 Starch;  1 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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