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Chicken Enchilada Bowls

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  • Prep 25 min
  • Total 40 min
  • Servings 6
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A fun party snack to eat while watching some games.
by: Table For Two
Updated Oct 20, 2014
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  • 5 chicken tenderloins
  • 1 can Old El Paso™ enchilada sauce
  • 6 corn or flour tortillas
  • Sliced olives
  • 1/2 cup shredded cheese
  • 1/2 cup sour cream
  • 1 cup salsa
  • 1/2 red onion, chopped


  • 1
    In a medium saucepot, bring water to a boil and gently drop in your chicken tenderloins and cook through, about 7-10 minutes.
  • 2
    In the meantime, chop up your ingredients (olives, red onions).
  • 3
    Preheat oven to 425°F and take a muffin pan and flip it over on its underside. Place a tortilla in between 2 cups to form a 4-leaf clover type shape. You can get about 3 on a muffin pan.
  • 4
    Place in oven and bake for 7-10 minutes, until golden brown and shape holds. Remove and set aside.
  • 5
    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.
  • 6
    Once chicken is shred, pour the enchilada sauce all over, stir to mix.
  • 7
    Assemble your bowls by layering on the chicken and ingredients.

Nutrition Information

No nutrition information available for this recipe
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