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green chile chicken enchilada mini bowls

www.oldelpaso.com

Your Recipes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 12

Author : Old El Paso

Ingredients

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1 tablespoon butter, melted1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)1 can (10 oz) Old El Paso™ green chile enchilada sauce1 can (4.5 oz) Old El Paso™ chopped green chiles2 teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)1 cup chopped cooked chicken1 cup shredded Monterey Jack cheese (4 oz)2 tablespoons sliced green onions2 tablespoons chopped fresh cilantro leaves

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Instructions

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Step 1

Heat oven to 350°F. Lightly brush melted butter on all sides of bowls. Place in ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes.

Step 2

Meanwhile, in medium bowl, mix 1/2 cup of the enchilada sauce, the green chiles and taco seasoning mix. Stir in chicken.

Step 3

Spoon filling into bowls; top with shredded cheese.

Step 4

Bake 23 to 28 minutes or until mixture is hot (at least 165°F) and cheese is melted. Top with green onions and cilantro. Serve with additional warmed enchilada sauce, if desired.