Saturday, June 18, 2016

6 Picks in June: Enchilada Bowls!

             4th Pick in June!


These yummy Enchilada Bowls are a fun way to spice up enchiladas or tacos. Our bodies can often times get sick of the same meals over and over again. By changing up how a meal is cooked can help add variety to our meals. Enchiladas are usually soft while these enchilada bowls are crispy and add a little crunch to the meal. There are endless options of what you can use as the filling for this recipe. I made 3 chicken enchilada bowls and 3 ground beef taco bowls. As toppings I used mixed vegetables (corn, peas, carrots etc) olives and black beans. You could also use different types of beans (kidney, lima etc) green chilles, bell peppers, green onions and so much more!

First place small round tortillas in a muffin dish. Place in oven on 350 for about 10 minutes. Keep in mind you want to keep an opening so you can add the filling later. Cook chicken however you would like (bake, broil etc) then shred. I broiled my chicken on high for about 15 minutes. 

This is what the tortillas should look like after they have been in the oven.

If you want tacos instead of enchiladas cook your ground beef. Then add taco seasoning and about a 1/2 a cup of water. Add meat to the tortillas and add whatever toppings you want! Top with cheese and put in oven to melt the cheese.

Continuing with the enchiladas add the chicken to a pan along with enchilada red sauce. Wait until it comes to a boil. 

Add mixed veggies and beans to the pan and let simmer. 

Spoon the filling into the tortillas bowls, sprinkle with cheese and put in the oven until cheese is melted.

I present Enchilada Bowls!!!

Don't forget to add the other food groups to your meal! I have hummus and carrots (protein/vegetables), apples and blueberries (fruit), and milk (dairy). 

5th Pick in June... Coming June 24th!

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