Chicken And Mango Tortilla Bowls

• 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

1. In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
2. 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.
3. Bake on the ramekins at 425u0b0 until crisp, 8-10 minutes. Remove from ramekins to wire racks.
4. 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.

cabbage, sour cream, salsa, frozen corn, green pepper, flour tortillas, cooking spray, ready, chili powder, butter, mango, fresh cilantro

Taken from www.tasteofhome.com/recipes/chicken-and-mango-tortilla-bowls/ (may not work)