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Ingredients
- 2 Cans (11oz each) Pillsbury refrigerated crusty French loaf
- 1 Tbsp olive or vegetable oil
- 2 boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1/4 cup chopped red onion
- 1 red bell pepper, chopped
- 1 can (16oz) chili beans, drained
- 1 can (11oz) Green Giant Niblets super sweet yellow & white corn, drained
- 1 can (10oz) Old El Paso red enchilada sauce
- 3/4 cup sour cream
- 1/2 cup ketchup
- 1 package Old El Paso taco seasoning mix
- 1 Tbsp parsley flakes
- 1 tsp dried basil leaves
- Shredded Cheddar cheese and additional sour cream, if desired
Preparation
Step 1
1) Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom. Place dough balls on cookie sheet. Bake 22 to 26 minutes or until golden brown.
2) Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook chicken, onion and bell pepper in oil 5 to 7 minutes until chicken is no longer pink in center. Stir in remaining ingredients except cheese and additional sour cream. Heat to boiling; reduce heat. Simmer about 7 minutes until hot. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowl. Fill each with 1 cup chicken mixture; top with cheese and sour cream.