Green Chile Chicken Enchilada Mini Bowls

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


Ingredient List
  • Small check mark in a circle icon 1 tablespoon butter, melted
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ green chile enchilada sauce
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 2 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
  • Small check mark in a circle icon 1 cup chopped cooked chicken
  • Small check mark in a circle icon 1 cup shredded Monterey Jack cheese (4 oz)
  • Small check mark in a circle icon 2 tablespoons sliced green onions
  • Small check mark in a circle icon 2 tablespoons chopped fresh cilantro leaves
Preparation
  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.