Chicken Enchilada Bowls

A fun party snack to eat while watching some games. MORE + LESS -

Table For Two Blog

October 20, 2014

chicken tenderloins

can Old El Paso™ enchilada sauce

corn or flour tortillas

Sliced olives

1/2

cup shredded cheese

1/2

cup sour cream

cup salsa

1/2

red onion, chopped

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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.