Chicken Enchilada Bowls

The bowls are flour tortillas baked into bowls with tortilla bowl pans.  The six – seven inch size I have are available from Amazon here.

Instead of the bowls, this recipe could also be a layered dish, or wrapped enchiladas and top with cheese, or leave the chicken separate and wrap the chicken and use rest as sauce and top with cheese.



Bake tortillas on 350 for 6-8 minutes.  Bake till the edges start to turn brown, don’t under-cook them or when you fill they will flatten out, they won’t be stiff enough.  Set aside and cool completely on a cookie sheet so if you only have two pans, you can bake more.  Leave on cookie sheet so to bake once filled or if you have enough pans leave in pan and fill.

I boiled my chicken breast until they were almost done.  I then drained and diced and returned to the pot I boiled it in.  Finish cooking and dice even smaller if needed with stirring tool. Add optional paprika to chicken while cooking dry, not while boiling.

While chicken is cooking, in a skillet, saute the tomatillos, green onions, and garlic.  When veggies are softened and slightly browned, add to completely cooked chicken after you have added the soup to the chicken.

When chicken is done, add chili powder, soup, sour cream, tomatoes of choice, tomatillo mixture, cilantro.  Stir together and let bring to a bubble, simmer for 10 – 15 minutes.  Once simmered, spoon or ladle chicken into the bowls tryin not to get too much extra juice in the bowl so not to make it prematurely soggy, top with a 1/2 cup cheese.

Return filled bowls to oven at 300 degrees for up to 6 minutes to melt cheese.

Remove and top with fresh diced tomatoes and additional sour cream if desired, you can also add fresh diced green onions or avocados.

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