Mexican Chicken Salad In Tortilla Bowls

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3/4 cup shredded reduced-fat monterey jack cheese
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons nonfat sour cream
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped jalapeno
• 1 garlic cloves, minced or 4 ounces cooked chicken, cut up into bite size pieces
• 4 large tortillas
• 4 cups shredded lettuce
• 1 large tomato, cut into bite sized pieces

Recipe

• 1 preheat oven to 400 degrees.
• 2 warm up chicken and set aside.
• 3 combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
• 4 (for a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
• 5 to make tortilla bowls spray tortillas with cooking spray.
• 6 invert 4 custard bowls and mold tortillas over the custard bowls.
• 7 you may place another inverted custard dish over tortillas to keep shape.
• 8 bake in oven for 5 minutes until crisp and light brown.
• 9 caution these burn easily, keep an eye on them.
• 10 allow tortilla bowls to cool.
• 11 toss lettuce with mayonnaise dressing mixture.
• 12 place approximately 1 cup of lettuce and dressing mixture in tortilla bowl.
• 13 place tomato pieces on top of lettuce.
• 14 sprinkle with cheese.
• 15 top with chicken pieces.
• 16 tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.