Green Chile Chicken Enchilada Mini Bowls
Delightful mini tortilla bowls filled with zesty green chile chicken and topped with melted cheese, perfect for customizable family dinners.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Total Time: 53 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F.
- Brush melted butter on all sides of the tortilla bowls.
- Arrange the tortilla bowls in an ungreased 13×9-inch baking dish.
- In a medium bowl, combine ½ cup of enchilada sauce, chopped green chiles, and taco seasoning mix.
- Stir in the chopped cooked chicken until coated.
- Spoon the chicken mixture into each tortilla bowl, topping with shredded Monterey Jack cheese.
- Bake filled bowls for 23 to 28 minutes, until heated through and cheese has melted.
- Sprinkle with sliced green onions and chopped cilantro before serving.
Notes
You can prepare the filling a day ahead for added convenience. Customize the cheese for different flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg