Crowd-Pleaser
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
- 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.
- Place tortilla bowls on a lightly greased baking sheet. Divide chicken mixture among tortilla bowls.
- Pour enchilada sauce over bowls; sprinkle with cheese. Bake 25 minutes or until hot and bubbly.
- Top enchiladas with sliced avocado. If desired, top with sour cream, cilantro, and a sprinkle of chili powder.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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