Chicken and Mango Tortilla Bowls

Chicken and Mango Tortilla Bowls

So I bought this magazine, it’s called Taste of Home. I don’t buy magazines that much anymore because of the price. It just bugs me that they are so much more expensive here in Canada vs the US. I just don’t understand. I could understand 10 years ago when the CAD dollar was so much lower than the US dollar but it’s no longer like that. But this time it was something I picked up at the last minute because my husband had a coupon where if you spent so much you get $10 back, so I picked up this magazine to reach that amount. After we paid I realized the magazine was $15 so there goes that deal. :)

Nevertheless, I was determined to make use of this magazine and get my $15 worth. Luckily it has a lot of great recipes which I will make. Here in this magazine is where I found this great recipe for chicken and mango tortilla bowls. I thought it looked so fancy, healthy and delicious.

I was right. We loved them. The cabbage slaw was so refreshing with the chicken and the mango. The only difficult bit about this recipe is making the tortilla bowls. I couldn’t get my tortillas to stay so I used an elastic band to keep the tortillas on the ramekins. My husband thought it would melt, but I was willing to risk it since the tortillas were not in the oven that long. All in all they turned out pretty good. Great idea and a wonderful lunch.

Chicken and Mango Tortilla Bowls

Chicken and Mango Tortilla Bowls
 
Author:
Serves: 6
Ingredients
  • 3 cups shredded cabbage
  • ½ cup sour cream
  • ½ cup salsa
  • ½ cup frozen corn, I used canned corn
  • ½ green pepper, chopped
  • 6 flour tortillas, 10 inches
  • 12 oz cooked chicken breast (I bought a roasted chicken and used the breast)
  • ½ tsp chili powder
  • 1 tbsp butter
  • 1 medium mango, peeled and cubed
  • ¼ cup fresh cilantro, chopped
Instructions
  1. In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
  2. Place six 10 oz ramekins or custard cups upside down in a large 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 425 F degrees for 8 to 10 minutes or until crisp. 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.
Notes
Recipe adapted from Taste of Home Magazine.

Enjoy!

Comments

  1. shoop exhale says

    Can’t find the right words, Miss Jo! It’s sweet with a little bit of a kick and the slaw is really nice with chicken like you said! Difenitely, I’m going to make this again and again! Thanks for adding something again to my collection of recipes (from your website, all of them…Lol). Hope you have a nice day!

  2. Shoop exhale says

    Looks delicious, Miss Jo, and your description of it makes my mouth waters. Can’t wait to try it. Thanks and have a nice day!

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