Chicken and Mango Tortilla Bowls

1569928630Chicken-and-Mango.jpg

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Ingredients

3 cups shredded cabbage
1/2 cup sour cream
1/2 cup salsa
1/3 cup frozen corn, thawed
1/3 cup chopped green pepper
6 flour tortillas (8 inches), warmed
Cooking spray
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/2 teaspoon chili powder
2 teaspoons butter
1 medium mango, peeled and cubed
1/4 cup minced fresh cilantro
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Instructions

Directions
In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
Place six 10-ounce ramekins or custard cups upside down in a 15x10x1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes.
Bake on the ramekins at 425° until crisp, 8-10 minutes. Remove from ramekins to wire racks.
In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately.

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