Green Chile Chicken Enchilada Mini Bowls
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
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Recipe Continues Below
Preparation
- 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.
- Meanwhile, in medium bowl, mix 1/2 cup of the enchilada sauce, the green chiles and taco seasoning mix. Stir in chicken.
- Spoon filling into bowls; top with shredded cheese.
- 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.
Nutrition
- 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
