Sante Fe Chicken Bread Bowls
Source of Recipe
the web
List of Ingredients
2 (11 oz) can refrigerated french bread loaves
1 tbsp olive oil
2 boneless skinless chicken breasts
1 red bell pepper
1/2 cup chopped red onion
16 oz can drained and rinsed chili beans
11 oz white and yellow corn drained
10 oz red enchilada sauce
3/4 cup sour cream
1/2 cup ketchup
1.25 oz taco seasoning mix
1 tbsp parsley flakes
1 tsp basil
1/2 cup shredded cheddar cheese
Recipe
Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. Remove dough from cans and cut into thirds. Form each piece of bread into a ball. Place the six dough balls seam side down on baking sheet with the smooth side on the top. Place in preheated oven for about 20 to 25 minutes or until golden brown.
Heat oil in skillet over medium high heat. Cook chicken, red onion, and chopped bell pepper for about 5 to 7 minutes or until chicken is no longer pink. Cut chicken up into bite size pieces either before cooking or after cooking. Add all remaining ingredients except cheese and mix well. Bring to a boil. Reduce heat to simmer and cook for about 7 minutes until heated through.
Cut top portion off of bread ball and press the center of bread into a bowl. Spoon chicken mixture into each bowl and sprinkle with cheese. Place the top on the plate and serve with the chicken filled bread bowls.
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