Pulled Chicken Tortilla Bowls

Pulled chicken tortilla bowls
  • Medium
  • 30 Minutes
  • Tortilla Bowls
  • Serves 4
  • Tortillas & Tortilla Bowls

Ingredients

  • 8 Old El Paso® Tortilla Bowls – Original
  • 2 cups (500 mL) cooked shredded chicken
  • 1/2 cup (125 mL) Old El Paso® Taco sauce
  • 1 cup (250 mL) shredded Tex-Mex style cheese
  • 1/3 cup (75 mL) Old El Paso® Thick ‘N’ Chunky Salsa
  • 1/2 cup (125 mL) shredded lettuce
  • 1 ripe avocado, peeled, pitted and sliced
  • 1/3 cup (75 mL) sour cream
  • 2 tbsp (30 mL) thinly sliced green onion

Preparation

  • Preheat oven to 350°F (180°C). Place tortilla bowls on parchment paper–lined baking sheet. Bake for about 5 minutes or until light golden brown.
  • Toss chicken with taco sauce and divide among tortilla bowls; top with, shredded cheese and salsa. Bake for 10 to 12 minutes or until filling is warmed through.
  • Top bowls with lettuce, sliced avocado and sour cream before serving. Sprinkle with green onion.