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. Source: EatingWell Magazine, May/June 2013

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Ingredients

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Directions

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  • Preheat oven to 375 degrees F.

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  • 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

488 calories; 29.3 g total fat; 6.9 g saturated fat; 73 mg cholesterol; 731 mg sodium. 392 mg potassium; 31.5 g carbohydrates; 4.4 g fiber; 3 g sugar; 25.3 g protein; 1731 IU vitamin a iu; 12 mg vitamin c; 33 mcg folate; 195 mg calcium; 2 mg iron; 63 mg magnesium;

Reviews (1)

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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