Ingredients
1
package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
2
cups chopped cooked chicken
6
green onions, thinly sliced, green and white parts separated
1/4
cup fresh, canned or frozen (thawed) corn kernels
1
cup shredded Mexican 4-cheese blend (4 oz)
1
can (10 oz) Old El Paso™ red enchilada sauce
1/4
cup diced tomato
2
tablespoons chopped fresh cilantro leaves
Preparation
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Heat bowls as directed on package. Press 1 bowl into each muffin cup. Bake 5 minutes.
Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among bowls in muffin cups.
Bake 14 to 17 minutes or until bowls are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.
