Copycat Taco Bell Chicken Enchilada Bowl Recipes
COPYCAT TACO BELL CHICKEN ENCHILADA BOWL
I love to order this when going to taco bell. I requested this the other day and was told they dont offer it anymore. I was feeling in the mood for a saucy savory mexican type meal and came up with my version of it and tasted just like the real thing. It's basically a layer of beans,spanish rice,chicken,enchilada sauce,cheese,sour cream and green onions ..and oh so good!
Provided by chef FIFI
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
- Add 3-4 Tbsp of enchilada sauce to cooked rice and mix well.
- Layer in a salad bowl (or similiar) in this order.
- Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
- Then microwave for about 2 to 3 minutes.
- Top with sour cream.
- This recipe can be tripled and made in a 8x8 pan to make more servings.
- Hot peppers and tomatoes and lettuce can be added within the layers.
- Enjoy!
COPYCAT TACO BELL NAKED CHICKEN CHALUPA
Sometimes you want the meat on the outside of your taco, right? The Naked Chicken Chalupa was invented by a genius who had that in mind. Salad on the inside golden fried chicken on the outside. Pretty cool.
Provided by EmKenBken
Categories Mexican
Time 2h15m
Yield 12 Copycat Taco Bell Naked Chicken Chalupas, 12 serving(s)
Number Of Ingredients 27
Steps:
- In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
- In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
- Line two rimmed baking sheets with parchment, flour liberally.
- Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
- Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
- In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
- In another shallow dish stir together Dry Ingredients.
- In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
- Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
- Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
- Before frying make sure to have kitchen scissors and tongs on hand.
- Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.
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