This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

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

Gallery

Recipe Summary

total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

    Advertisement
  • Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl" (see Tips). Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.

  • Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large 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, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.

  • 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

489 calories; protein 25.3g 51% DV; carbohydrates 31.5g 10% DV; exchange other carbs 2; dietary fiber 4.4g 18% DV; sugars 2.7g; fat 29.3g 45% DV; saturated fat 6.9g 35% DV; cholesterol 73.1mg 24% DV; vitamin a iu 1731.2IU 35% DV; vitamin c 12.2mg 20% DV; folate 32.5mcg 8% DV; calcium 194.7mg 20% DV; iron 1.8mg 10% DV; magnesium 63.2mg 23% DV; potassium 391.8mg 11% DV; sodium 730.9mg 29% DV; thiamin 0.1mg 12% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2018
I had some leftover chicken tinga (homemade) so this was a great way to use it up. I love the simple idea of making the bowls with the bottom of the muffin tin. Brilliant. These were quick and tasty! Read More