Chipotle Chicken in Tortilla Bowls
Spice up your dinner routine with these vibrant and flavorful Chipotle Chicken in Tortilla Bowls! This recipe features tender chicken breasts marinated in a smoky chipotle pepper and adobo sauce blend, then grilled to juicy perfection. The star of the show is the crispy, oven-baked tortilla bowls, which provide the perfect edible vessel to hold layers of shredded lettuce, juicy tomatoes, melted cheddar cheese, and a dollop of creamy sour cream. Garnished with fresh cilantro, this dish delivers bold Southwestern flavors with a fun and creative presentation. It's a quick and easy meal idea that's perfect for family dinners or entertaining guests, ready in under an hour. Serve these customizable bowls hot, and watch them disappear in no time! Perfect for fans of Tex-Mex cuisine, this Chipotle Chicken recipe is sure to turn heads.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 pieces chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce (from the chipotle can)
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces medium-sized tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
To make the tortilla bowls, lightly coat 4 oven-safe bowls (or a muffin tin flipped upside down) with cooking spray. Press one tortilla into each prepared bowl or over an inverted muffin tin mound, shaping into a bowl. Bake for 10-12 minutes or until crispy and lightly golden. Remove from the oven and set aside.
In a blender or food processor, combine the chipotle peppers, adobo sauce, olive oil, minced garlic, lime juice, cumin, paprika, salt, and black pepper to create a marinade. Blend until smooth.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
Heat a large skillet or grill pan over medium heat. Add a drizzle of olive oil and cook the marinated chicken breasts for 6-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
To assemble the tortilla bowls, distribute the shredded lettuce evenly among the tortilla bowls as a base. Top with the sliced chipotle chicken, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
Serve immediately and enjoy your flavorful Chipotle Chicken in Tortilla Bowls!
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 23.4 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1348 mg | 104% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
