Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken enchilada taco bowl. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken Enchilada Taco Bowl is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Chicken Enchilada Taco Bowl is something which I have loved my whole life. They are nice and they look wonderful.
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. Cut into small pieces; in medium bowl, stir together chicken, enchilada sauce and chiles. Spoon into tortillas; top with cheese.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken enchilada taco bowl using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchilada Taco Bowl:
- Prepare Shredded chicken
- Take 1 can Enchilada sauce
- Prepare Shredded lettuce
- Take Shredded cheese
- Get Dice onion
- Make ready Cilantro cream dressing see recipe on page
- Get Yellow corn tortillas
- Get Cupcake pan & cooking spray
Serve with additional warmed enchilada sauce, if. Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning. 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.
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
Chicken breasts, red and green enchilada sauce, taco seasoning, and green chilies. The shredded enchilada chicken is so tender and tastes like enchiladas. 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.
So that is going to wrap this up for this special food chicken enchilada taco bowl recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
