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Chicken Enchilada Bowls

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Ingredients

  • 4 cups shredded cooked chicken
  • 1 red bell pepper, chopped
  • 1 cup chopped onion
  • ¼ cup chopped cilantro
  • 1 (8-oz) block cream cheese, softened
  • 1 cup sour cream
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 (10-count) pkg soft flour tortillas bowls 
  • 1 (10-oz) can enchilada sauce
  • 1 (8-oz) block Monterey Jack cheese, shredded
  • 3 avocados, pitted and sliced
  • Garnish: sour cream, fresh cilantro, and chili powder

Instructions

  1. Preheat oven to 350°F. Stir together chicken, bell pepper, onion, cilantro, cream cheese, sour cream, cumin, and chili powder in a large bowl until blended.
  2. Place tortilla bowls on a lightly greased baking sheet. Divide chicken mixture among tortilla bowls.
  3. Pour enchilada sauce over bowls; sprinkle with cheese. Bake 25 minutes or until hot and bubbly.
  4. Top enchiladas with sliced avocado. If desired, top with sour cream, cilantro, and a sprinkle of chili powder.



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