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
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Steps
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.
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.
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.
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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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
590
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
40%
Cholesterol
50mg
17%
Sodium
1960mg
82%
Total Carbohydrate
78g
26%
Dietary Fiber
7g
28%
Sugars
14g
Protein
26g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
4 Starch; 1 Fruit; 5 Other Carbohydrate; 2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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