In this chicken taco bowl recipe we use the underside of a muffin tin as a mold to bake cute little taco bowls. Then we fill them up with a zesty chicken filling and taco fixings.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013

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Recipe Summary

total:
45 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Wrap tortillas in a barely damp, clean kitchen towel (or paper towel) and microwave on High until steamed, 30 to 45 seconds. Coat each side of the tortillas with cooking spray. Turn a 12-cup muffin tin upside down. Nestle each tortilla in the space between 4 cups to form a "bowl." Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool.

  • Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a medium skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring frequently, until the salsa is bubbling and the chicken is no longer pink in the middle, about 3 minutes more. Remove from the heat; cover to keep warm.

  • Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.

Tips

Equipment: Muffin tin with 12 (1/2-cup) cups

Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas:

In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.

On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it's softened and beginning to char. Cover tortillas to keep warm.

In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.

Nutrition Facts

491 calories; protein 25.5g 51% DV; carbohydrates 32.1g 10% DV; dietary fiber 4.6g 18% DV; sugars 3.1g; fat 29.3g 45% DV; saturated fat 6.9g 35% DV; cholesterol 73.1mg 24% DV; vitamin a iu 1854IU 37% DV; vitamin c 14.3mg 24% DV; folate 34.8mcg 9% DV; calcium 196.2mg 20% DV; iron 1.9mg 10% DV; magnesium 64.8mg 23% DV; potassium 426.7mg 12% DV; sodium 731.6mg 29% DV; thiamin 0.1mg 13% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
01/21/2018
I just made this for dinner and it is SO good! The only thing I did differently was add the 'Almost Chipotle Guacamole.' Read More