(originally posted at whisps.com)
Whisps cheese crisps are a favorite around here.
They are great straight out of the bag and even better when used in recipes. Here’s a delicious recipe for chicken enchilada salad bowels using our favorite flavor, Bacon BBQ.
4 servings
Ingredients:
For the chicken:
4 boneless skinless chicken thighs
1 tablespoon preferred vegetable oil
½ teaspoon fine sea salt
½ teaspoon black pepper
For the enchilada sauce:
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon dried oregano
½ teaspoon fine sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
For the bowls:
2 romaine hearts, roughly chopped
1 large tomato, diced
1 large avocado, pitted and sliced
4 green onions, thinly sliced
1 cup Bacon BBQ WhispsⓇ
Directions:
- Preheat the oven to 400℉.
- Place chicken in a small baking dish and rub with oil, salt, and pepper. Bake until chicken is cooked through (170℉ internal temperature or releases clear juices when cut), about 25 minutes.
- While chicken cooks, in a medium saucepan combine chicken broth, tomato paste, chili powder, paprika, oregano, salt, onion powder, and garlic powder. Bring to a boil over medium-high, then reduce heat to simmer until thickened slightly, about 5 minutes.
- Transfer chicken to a cutting board and use 2 forks to shred it. In a medium bowl toss chicken with enchilada sauce to taste.
- Divide romaine between bowls and top with tomato, avocado, green onion, and chicken. Sprinkle with WhispsⓇ.