Serves: 6
Total Calories: 240

2 (11-ounce) cans refrigerated French bread loaf
1 tablespoon olive oil or vegetable
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-ounce) can chili beans, drained
1 (11-ounce) can vacuum-packed super sweet yellow and white corn, drained
1 (10-ounce) can red enchilada sauce
3/4 cup dairy sour cream
1/2 cup ketchup
1 (1 1/4-ounce) packet taco seasoning mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 ounces (1/2 cup) shredded Cheddar cheese, if desired

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.

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. 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.

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.

Nutrition Per Serving: Calories 590 Protein 26g Carbohydrate 78g Fat 18g Sodium 1960mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 240
Calories from Fat: 116

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Enchilada Pasta Soup
Fiesta Flounder Fillets
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