Santa Fe Chicken Bread Bowls

  • Prep Time 30 min
  • Total 0 min
  • Ingredients 14
  • Servings 6

Ingredients

  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 1 tablespoon olive or vegetable oil
  • 2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
  • 1 red bell pepper, chopped
  • 1/4 cup chopped red onion
  • 1 (16-oz.) can chili beans, drained
  • 1 (11-oz.) can super sweet yellow and white corn, drained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 3/4 cup sour cream
  • 1/2 cup ketchup
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil leaves
  • 2 oz. (1/2 cup) shredded cheddar cheese, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. 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 350°F. for 22 to 26 minutes or until golden brown.
  • Step 
    2
    Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
  • Step 
    3
    Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
  • Step 
    4
    With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

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