Chicken Taco Bowls
From EatingWell: May/June 2013
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.
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 cup prepared green salsa
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 cup thinly sliced lettuce
- 1 medium tomato, chopped
- 2 tablespoons sliced ripe black olives
- Preheat oven to 375°F.
- 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 & Notes
- Tips: 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.
Per serving: 401 calories; 21 g fat (7 g sat, 9 g mono); 74 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 707 mg sodium; 395 mg potassium.
Nutrition Bonus: Vitamin A (35% daily value), Calcium & Vitamin C (20% dv), Magnesium (16% dv)
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 medium-fat, 1 1/2 fat
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Cinco de Mayo
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- May/June 2013