Chicken Tortilla Bowl

This Chicken Tortilla Bowl recipe makes dinner so easy! Made with slow cooker salsa chicken, rice, and all your favorite toppings, it's fast, fresh, and so delicious! Or, leave out the rice for an easy entree salad for lunch or dinner. Everything can be prepped ahead so dinner is ready in minutes.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 10

Slow Cooker time 3

Total Time 20

Servings servings

Calories 456kcal

Author Meggan Hill

Ingredients

For the salsa chicken:

1 1/2 pounds boneless, skinless, chicken breasts
1 (1.25 ounce) packet taco seasoning or homemade taco seasoning
1 (16 ounce) jar homestyle mild salsa
1 (4 ounce) can diced green chiles drained

For the tortilla bowls:

1 Bakeable Tortilla Bowl Kit
2 cups Cooked rice for serving
2 cups lettuce shredded, for serving
1 cup tomatoes diced, for serving
1 avocado diced, for serving
taco sauce chipotle flavor, for serving (see notes)

US Customary - Metric

Instructions

To make the salsa chicken:

Coat chicken breast with taco seasoning and place in the bottom of a slow cooker. Top with salsa and green chiles.
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Shred the chicken with two forks and keep warm until serving time.

To make the tortilla bowls:

Preheat oven to 375 degrees. Press tortillas into baking bowls, forming to curves. Pierce tortillas with a fork 3 to 4 times to prevent bubbles.
Place on baking sheet. Bake until edges are golden brown or to desired doneness, about 9 to 10 minutes. Cool.
Divide rice, chicken, and toppings among tortilla bowls. Drizzle with sauce and serve.

Notes

To make your own Chipotle Ranch, make my Homemade Ranch Dressing. Stir in 1 minced chipotle pepper, 2 teaspoons adobo sauce, and 1/4 teaspoon salt (or add chipotles, adobo, and salt to taste).

Nutrition