Chicken Taco Bowls for Two

Chicken Taco Bowls for Two

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From: EatingWell Magazine, May/June 2013

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 4 6-inch corn tortillas
  • Canola oil cooking spray
  • 6 ounces boneless, skinless chicken breast, cut into ½-inch pieces
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt
  • 1½ teaspoons canola oil
  • ½ cup prepared green salsa
  • ¼ cup shredded sharp Cheddar cheese
  • ¼ cup reduced-fat sour cream
  • ½ cup thinly sliced lettuce
  • 1 small tomato, chopped
  • 1 tablespoon sliced ripe black olives

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.
  • Equipment: Muffin tin with 12 ( ½-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 information

  • Serving size: 2 “bowls”
  • Per serving: 491 calories; 29 g fat(7 g sat); 5 g fiber; 32 g carbohydrates; 25 g protein; 35 mcg folate; 73 mg cholesterol; 3 g sugars; 0 g added sugars; 1,854 IU vitamin A; 14 mg vitamin C; 196 mg calcium; 2 mg iron; 732 mg sodium; 427 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (23% dv), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2½ lean meat, ½ medium-fat, 1½ fat

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