Cheesy Chicken Taco Bowls are the best way to stretch chicken (or turkey) leftovers! They're as quick and easy as they are delicious! This one is a keep and also the perfect way to use Thanksgiving leftovers!
2cupsleftover cooked chicken or turkeyshredded or roughly chopped
1 10oz.can rotel
1cupfrozen corn
1 14.5oz.can black beansdrained and rinsed
1packet of taco seasoning
¼cupwater
Avocado Crema:
1ripe avocadopeeled and pit removed.
1Tbsp.sour cream
The juice from ½ of a lemonaround a couple Tbsp.
1pinchsalt
Small handful of cilantroto taste
You'll also need:
1package of yellow riceprepared as per package directions (I use Goya yellow rice)
1-2cupsshredded cheddar cheese
Instructions
Start by:
Preparing the yellow rice as per the package directions so it can simmer while you prepare the rest of the ingredients. When it's done, set it aside for later.
Tortilla Bowls:
Preheat the oven to 425 degrees and flip the muffin tins over so that the bottom is face up.
Lightly spray both sides of each tortilla and wedge it between 4 muffin cups so that the middle is pressed down between them and 4 sides of the tortilla curve into the spaces between the muffin cups.
Bake for 8 minutes and then remove from the oven to cool.
Once cooled, place onto a lined pan and set aside for later.
Chicken filling:
In a skillet over medium heat, combine chicken, rotel, corn, black beans, taco seasoning and water.
Stir periodically until heated through and steaming.
Avocado Crema:
Place avocado, sour cream, lemon juice salt and cilantro into the mini prep processor.
Run the processor until the crema is fully combined and smooth.
To Assemble:
Place a layer of rice at the bottom of each tortilla bowl so that they're ½ full.
Top with a big scoop of the chicken filling.
Sprinkle with cheddar cheese.
Bake for 5-10 minutes until the cheese is fully melted.
Drizzle with avocado crema and sprinkle with some leftover cilantro.
Enjoy!
Notes
These reheat best if the components are stored and reheated separately.