Green Chile Chicken Enchilada Mini Bowls

Green Chile Chicken Enchilada Mini Bowls

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

Ingredient List

  • 1 tablespoon butter, melted
  • 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)
  • 1 can (10 oz) Old El Paso™ green chile enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 2 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
  • 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.

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