Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken enchilada taco bowl. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It's SO easy to make, totally filling and ridiculously yummy! 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.
Chicken Enchilada Taco Bowl is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken Enchilada Taco Bowl is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook chicken enchilada taco bowl using 8 ingredients and 3 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Chicken Enchilada Taco Bowl:
- Take Shredded chicken
- Prepare 1 can Enchilada sauce
- Get Shredded lettuce
- Make ready Shredded cheese
- Make ready Dice onion
- Make ready Cilantro cream dressing see recipe on page
- Take Yellow corn tortillas
- Get Cupcake pan & cooking spray
I was feeling in the mood for a saucy savory mexican type. Once chicken is done boiling, remove and put in a bowl of a stand mixer fitted with a paddle attachment. Turn it on medium speed to shred the chicken. Chicken taco bowls are quick and easy to make with leftover chicken, coriander, fresh lime and spicy sauce.
Instructions
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
The 'bowl' is made from the tortilla itself, which is shaped over the base of a small bowl or jug when warm. This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade "tortilla bowls." Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on. These taco bowls are everything you know and love about (easy) tacos, but in a bowl form instead.
So that’s going to wrap this up with this exceptional food chicken enchilada taco bowl recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
