Mini Chicken Enchilada Cups

5 from 1 vote

Mini Chicken Enchilada Cups

Whether you are hosting a get-together, game day gathering, a Cinco de Mayo fiesta, or simply planning to share some delicious bites with friends and family, these super indulgent and lip-smacking Mini Chicken Enchilada Cups are guaranteed to steal the show.

Prep: 10

Cook: 25

Total: 35

Course: Appetizer

Cuisine: Nut-free

Servings:

Calories: 226kcal

Author: Ruchi

Ingredients

ENCHILADA CUPS - INGREDIENTS

12 small Tortillas preferably flour tortillas
2 cups Rotisserie Chicken shredded
1 can Black Beans 14 ounce can - rinsed and drained
¾ cup Corn Kernels
1½ tablespoons Taco seasoning
½ cup Green onions chopped
1 can Red Enchilada Sauce 10 ounce can
1 cup Shredded Mexican-blend cheese

GARNISHES

- - Sour Cream
- - Green onions chopped
- - Sliced Black Olives

Instructions

BAKE TORTILLA CUPS

Preheat the oven to 350°F. Warm the tortillas in the microwave for about 30 seconds.
Tip — Warming the tortillas in the oven/ microwave softens them, making them more pliable and less likely to break.
Using a cutter or a sharp lid, cut 4-inch circles from the tortillas.
Tuck each tortilla circle into the muffin pan cavity (cups).
Gently press and pleat the edges of the tortillas so that they fit snugly inside each muffin cavity.
Bake for 10-12 minutes or until the tortilla cups have hardened slightly on all edges.
Remove and set them aside to cool completely.
Tip — Crispy cups make the most delectable recipe. Allow the tortilla cups to cool down completely before you add the toppings. Completely cooled cups will be crispier and truly irresistible. Warm cups will not make crispy cups and will compromise the delectability of the recipe.

PREPARE THE FILLING

While the tortillas are baking, combine the chicken, black beans, corn, green onions, and Taco seasoning in a large mixing bowl.
Add the enchilada sauce.
Mix until the ingredients are evenly combined.
Once the tortilla cups have cooled and hardened, carefully spoon the filling into each cup.
Tip — Do not fill the cups completely. Please do not fill the enchilada cups to the top; leave some space for the cheese and the other toppings.
Top each filled tortilla cup with cheese.
Return the muffin pan to bake in the oven for 15 minutes or until the cheese has all melted and is bubbly.
Baked Mini chicken Enchilada cups are ready.
Once the baking time is over, remove the cups from the oven.
Serve them warm, topped with sour cream, chopped green onions, and sliced olives.

Video

Notes

Frequently Asked Questions

Can I make these Mini chicken Enchilada cups in advance?

Yes, you can partially prepare this mouth-watering recipe in advance and assemble it when ready to serve. Tortilla cups can be baked up to a day in advance and stored at room temperature.

Likewise, the filling can be made a day in advance and stored in the refrigerator in an air-tight container.

This way, you can save time and effort by partially preparing the recipe a day in advance.

Furthermore, adding the toppings (cheese) and baking can be done closer to the serving time. This will prevent the crispy tortilla cups from getting soggy.

To add more charm to the delicious Enchilada cups, garnish them at the last minute, and better still, do that right in front of your guests!

Can I store the leftovers of this dish?

These yummy Enchilada cups are best enjoyed fresh on the day they are made. But if you have leftovers, store them in an air-tight container in the fridge for up to 2 days.

You can also store the filling in an air-tight container in the refrigerator for 3 days.

Can I freeze these Enchilada cups?

I don’t recommend freezing these delicious savory treats as the crispy tortillas will get soggy upon thawing.

However, you can freeze the cooled filling in an air-tight container for up to 2 months and use it after thawing overnight in the refrigerator.

Nutrition