Chicken Tortilla Bowls

Votes: 0

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 596, total fat 29 G., saturated fats 9 G., proteins 41 G., carbohydrates 42 G., fiber 6 G., cholesterol 112 mg, sodium 1091 mg, sugar 8 G.

Edible tortilla bowls are a unique yet simple way to serve chicken. Simply roll the tortillas as directed and bake until crispy and firm. Fill the bowls with shredded chicken and vegetables in tomato sauce, top with cheese and fresh herbs, and enjoy! It's like Mexican tacos, only even more fun.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large wheat tortillas, 25 cm in diameter.
3 tbsp. flour
0.5 tsp ground cumin
0.5 tsp chili powder
450 g skinless and boneless chicken breasts, diced
2 tablespoons extra-virgin olive oil
Half a small onion, diced
2 stalks celery, diced
2 carrots, diced
1 red bell pepper, diced
1 can (400 g) canned chopped fried tomatoes
1 cup lightly salted chicken broth
1/4 cup chopped fresh cilantro
1 cup grated Monterey Jack or pepper Jack cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, fried tomatoes, cilantro, Monterey Jack cheese, sweet pepper, carrot, celery, tortilla, chili seasoning, cumin

Cooking the dish according to the recipe:

Preheat the oven to 350°F (175°C) and spray 4 muffin tins with cooking spray. Fold each tortilla in half, then form it into a cone. Bend the cone slightly, then press the tortilla into the prepared muffin tin to form cupcakes; spray with cooking spray. Bake until golden brown and crisp, about 15 minutes.
Meanwhile, in a large bowl, combine the flour, cumin, chili powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the chicken and toss to coat.

Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken in a single layer and cook, stirring occasionally, until browned, about 2 minutes. Add the onion, celery, carrots, and bell pepper and cook until the vegetables begin to soften, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce has thickened slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper to taste.
Divide the chicken mixture among the tortilla cups. Sprinkle with cheese.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Easy Chicken Recipes / Summer dishes / Dinner / Main courses / Vegetables and mushrooms / Bird / Tortilla Dishes / Food Network - recipes / Tex-Mex