Spicy Mexican Chicken Stuffed Bread Bowls Recipe

Name: Spicy Mexican Chicken Stuffed Bread Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (11 ounce) cans Pillsbury refrigerated crusty french loaf; 3 chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces); 1/2 cup onion, chopped fine; 1 green pepper, chopped fine; 1 (15 ounce) can chili beans (I used spicy, drain, don't rinse); 1 (15 ounce) can black beans (drain and rinse); 10 ounces white corn (I used frozen, but a can will work just fine, yellow corn will work ok too); 1 (10 ounce) can red enchilada sauce, I used Old El Paso; 1/2 cup sour cream; 2/3 cup salsa (I used hot for some spice, but medium will be just fine); 1 (1 ounce) package old el paso taco seasoning mix; 1 cup monterey jack pepper cheese; 1/4 cup water; 1 tablespoon dried parsley; 1 tablespoon olive oil to saute chicken and vegetables; Garnish; chopped olive; 1 cup monterey jack pepper cheese; sour cream

Servings: persons

2 (11 ounce) cans Pillsbury refrigerated crusty french loaf
3 chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces)
1/2 cup onion, chopped fine
1 green pepper, chopped fine
1 (15 ounce) can chili beans (I used spicy, drain, don't rinse)
1 (15 ounce) can black beans (drain and rinse)
10 ounces white corn (I used frozen, but a can will work just fine, yellow corn will work ok too)
1 (10 ounce) can red enchilada sauce, I used Old El Paso
1/2 cup sour cream
2/3 cup salsa (I used hot for some spice, but medium will be just fine)
1 (1 ounce) package old el paso taco seasoning mix
1 cup monterey jack pepper cheese
1/4 cup water
1 tablespoon dried parsley
1 tablespoon olive oil to saute chicken and vegetables
Garnish
chopped olive
1 cup monterey jack pepper cheese
sour cream

1
Bread -- Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350u00b0F for 22 to 26 minutes or until golden brown.
2
Filling -- In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink.
3
Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up.
4
Bread Bowls -- Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain.
5
Fill -- Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side.
6
If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good.
7
NOTE -- Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT!

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 (11 ounce) cans Pillsbury refrigerated crusty french loaf, 3 chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces), 1/2 cup onion, chopped fine, 1 green pepper, chopped fine, and more.

Yes, Spicy Mexican Chicken Stuffed Bread Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Mexican Chicken Stuffed Bread Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions