Spicy Mexican Chicken Stuffed Bread Bowls
- 2 (11 ounce) cans Pillsbury refrigerated crusty french loaf
- 3 chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces)
- 1/2 cup onion, chopped fine
- 1 green pepper, chopped fine
- 1 (15 ounce) can chili beans (I used spicy, drain, don't rinse)
- 1 (15 ounce) can black beans (drain and rinse)
- 10 ounces white corn (I used frozen, but a can will work just fine, yellow corn will work ok too)
- 1 (10 ounce) can red enchilada sauce, I used Old El Paso
- 1/2 cup sour cream
- 2/3 cup salsa (I used hot for some spice, but medium will be just fine)
- 1 (1 ounce) package old el paso taco seasoning mix
- 1 cup monterey jack pepper cheese
- 1/4 cup water
- 1 tablespoon dried parsley
- 1 tablespoon olive oil to saute chicken and vegetables
- Garnish
- chopped olive
- 1 cup monterey jack pepper cheese
- sour cream
- Bread -- Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350u0b0F for 22 to 26 minutes or until golden brown.
- Filling -- In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink.
- Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up.
- Bread Bowls -- Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain.
- Fill -- Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side.
- If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good.
- NOTE -- Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT!
chicken breasts, onion, green pepper, chili beans, black beans, white corn, red enchilada sauce, sour cream, salsa, paso taco, monterey jack pepper cheese, water, parsley, olive oil, olive, monterey jack pepper cheese, sour cream
Taken from www.food.com/recipe/spicy-mexican-chicken-stuffed-bread-bowls-401973 (may not work)