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Categories:
cabbage sour cream salsa frozen corn green pepper flour tortillas cooking spray ready chili powder butter mango fresh cilantro
Viewed: 30 - Published at: 7 months agoIngredients
- 3 cups shredded cabbage
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/3 cup frozen corn, thawed
- 1/3 cup chopped green pepper
- 6 flour tortillas (8 inches), warmed
- Cooking spray
- 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
- 1/2 teaspoon chili powder
- 2 teaspoons butter
- 1 medium mango, peeled and cubed
- 1/4 cup minced fresh cilantro
Method
- In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
- Place six 10-ounce ramekins or custard cups upside down in a 15x10x1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes.
- Bake on the ramekins at 425° until crisp, 8-10 minutes. Remove from ramekins to wire racks.
- 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.
