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Santa Fe Chicken Bread Bowls

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Santa Fe Chicken Bread Bowls
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 6
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Bread bowls come easy with refrigerated dough. And here's a great tasty filling!

Ingredients

2
(11-oz.) cans Pillsbury™ Refrigerated Crusty French Loaf
1
tablespoon olive or vegetable oil
2
boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
red bell pepper, chopped
1/4
cup chopped red onion
1
(16-oz.) can chili beans, drained
1
(11-oz.) can Super Sweet Yellow and White Corn, drained
1
(10-oz.) can Old El Paso™ Red Enchilada Sauce
3/4
cup sour cream
1/2
cup ketchup
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
tablespoon dried parsley flakes
1
teaspoon dried basil leaves
2
oz. (1/2 cup) shredded Cheddar cheese, if desired

Directions

  • 1 Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
  • 2 Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
  • 3 Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
  • 4 With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.
Nutrition Information 
No nutrition information available for this recipe
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