Ingredients: |
Ingredients: 2-11oz cans Pillsbury Refrigerated Crusty french Loaf
1 tbsp olive oil
2 boneless, skinless chicken breast halves, cut into 1/2 inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1-16 oz can chili beans, drained
1-11 oz sweet white and yellow corn, drained
1-10 oz can enchilada sauce
3/4 cup sour cream
1/2 cup ketchup
1-1oz packet of taco seasoning mix
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1/2 cup shredded Mexican blend cheese
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Directions: |
Directions:Heat oven to 350º. Spray cookie sheet with nonstick cooking spray. Remove dough from cans and slice each roll into 3 pieces. Shape each piece of dough into a ball, placing seam at bottom so top is smooth. Place dough balls, seam side down, onto sprayed cookie sheet. Bake at 350º for 22 to 25 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper, and onion; cook until chicken is no longer pink in the center, stirring occasionally. Add all remaining ingredients, except cheese, mix well. Bring to boil. reduce heat to medium-low and simmer for 10 minutes or until thoroughly heated; stirring occasionally. With a sharp knife, set a small portion off the top of each loaf, lightly presses the center of the bowl down to form a bowl. Place each bread bowl on an individual serving plate. Spoon about 1 cup of chicken mixture into each bowl and sprinkle evenly with cheese. |
This recipe for Santa Fe Chicken Bread Bowls is from