Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken enchilada taco bowl. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Enchilada Taco Bowl is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Chicken Enchilada Taco Bowl is something which I’ve loved my entire life.
I made this Keto Chicken Enchilada Bowl on the stove top, but it can easily be made in a slow cooker or an Instant Pot by adding the chicken, enchilada sauce, chiles and onions together and letting them cook on low heat all day. Personalize with your favorite toppings for this quick and easy bowl recipe! Cut into small pieces; in medium bowl, stir together chicken, enchilada sauce and chiles.
To begin with this recipe, we have to prepare a few ingredients. You can have chicken enchilada taco bowl using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Enchilada Taco Bowl:
- Get Shredded chicken
- Make ready 1 can Enchilada sauce
- Prepare Shredded lettuce
- Make ready Shredded cheese
- Take Dice onion
- Get Cilantro cream dressing see recipe on page
- Take Yellow corn tortillas
- Get Cupcake pan & cooking spray
Layer in a salad bowl (or similiar) in this order. Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese. Chicken breasts, red and green enchilada sauce, taco seasoning, and green chilies. The shredded enchilada chicken is so tender and tastes like enchiladas.
Steps to make Chicken Enchilada Taco Bowl:
- Start by boiling your chicken and shredding it. Set aside to a small pot add in your enchilada sauce let come to a simmer on low heat
- Now turn oven on to 375 spray your baking sheet turning it upside down and lightly coating the sheet with cooking spray. you want your tortillas to be soft so heat in the microwave for about 30 to 45 seconds on each side you can only make for taco bowls at a time, place inbetween the cupcake tins gently press down you'll see the desired tack bowl shape, now place into the oven and bake for 17 to 20 minutes set aside
- Now that your taco bowls are done fill with the chicken enchilada mix too with cheese heat in microwave for about 1 minute till cheese is melty too with lettuce, more cheese cilantro dressing avocado etc, add toppings as desired
It makes the perfect filling for tacos, soft tacos, burritos, enchiladas, or a taco rice bowl! While these chicken taco bowls are completely delicious and a lighter version of my favorite low carb cheesy taco skillet, they can also be easily made vegan with some simple and delicious ingredient swaps. Use vegan cheese to give yourself a rich cheesy flavor. Be sure to use a cheese that melts well. Sprinkle the taco seasoning onto both sides of the wings.
So that’s going to wrap it up with this exceptional food chicken enchilada taco bowl recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
