Southwest Chicken in Baked Tortilla Bowls

Sorry for the distracting background. 

I love making crock-pot meals. They are easy and almost effortless on busy mornings to just throw in the crock-pot. I've made Southwest Chicken (courtesy of Ring Around the Rosies' Jaima) a couple times. I've done it over brown rice, I've done it in quesadillas, but this way is my favorite.

Follow the recipe for Southwest chicken.
When you are ready to eat, grab your Perfect Tortilla Bowl Maker (Yes the informmercial ones) throw in some tortillas and bake at 400 for 5-7 min. I used whole wheat, because Jeff and I are attempting to eat better. While that was baking to crispy-crunchy goodness, I heated up some brown rice from earlier in the week.

I slapped the tortilla bowls on some plates, put about 1/3c of brown rice in the bottom, added a large scoop of Southwest Chicken, and topped with some fresh chopped Roma tomatoes, sour cream, avocado, and this delicious green salsa I found at the Community Co-Op.
It was delicious, quick and almost elegant. It took me less then 20 min to serve up. I was skeptical of those tortilla pans, but they are amazing. Thanks Mom, for a thoughtful Christmas gift!