Chicken Taco Bowls

Mexican salad bowl

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 8  corn tortillas
• 1  ounce canola oil
• 12  ounces boneless chicken breasts, cut into 1/2-inch pieces
• 1  teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1  cup green chili salsa
• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup reduced-fat sour cream
• 1  cup lettuce, sliced
• 1  medium tomatoes
• 2  tablespoons black olives, sliced

Directions

1. Preheat oven to 375 degrees.
2. Heat tortillas until warm according to Taco Bowl instructions. Coat each side of 4 tortillas with cooking spray. Keep remaining 4 tortillas covered. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl". Repeat with 4 more tortillas making 8 bowls total.
3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a lg skillet over medium-high heat. Add the chicken and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
4. Fit each tortilla bowl with about 1/4 cup of chicken mixture. Top with 1 TBS each of cheese, sour cream, 2 TBS each of lettuce and tomato and a few olives.