Chicken Taco Bowls

• 8 corn tortillas
• 1 ounce canola oil
• 12 ounces boneless chicken breasts, cut into 1/2-inch pieces
• 1 teaspoon garlic powder
• 14 teaspoon salt
• 1 cup green chili salsa
• 12 cup cheddar cheese, shredded
• 12 cup reduced-fat sour cream
• 1 cup lettuce, sliced
• 1 medium tomatoes
• 2 tablespoons black olives, sliced

1. Preheat oven to 375 degrees.
2. Heat tortillas until warm according to Taco Bowl instructions.
3. Coat each side of 4 tortillas with cooking spray.
4. Keep remaining 4 tortillas covered.
5. Turn a 12-cup muffin tin upside down.
6. Nestle a tortilla in the space between 4 cups to form a "bowl".
7. Repeat with 4 more tortillas making 8 bowls total.
8. Meanwhile, toss chicken with garlic powder and salt in a bowl.
9. Heat oil in a lg skillet over medium-high heat.
10. Add the chicken and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more.
11. Cover and remove from the heat.
12. Fit each tortilla bowl with about 1/4 cup of chicken mixture.
13. Top with 1 TBS each of cheese, sour cream, 2 TBS each of lettuce and tomato and a few olives.

corn tortillas, canola oil, chicken breasts, garlic, salt, green chili salsa, cheddar cheese, sour cream, tomatoes, black olives

Taken from www.food.com/recipe/chicken-taco-bowls-519028 (may not work)