Oh, the magic of bite-sized delights! When you’re in a crunch for time (or just can’t decide what to serve at your next gathering), these Easy Baked Chicken Enchilada Cups come to the rescue. It’s like a fiesta in every cup—warm, cheesy, and just spicy enough to make you want to dance.
Imagine serving these up while you chat about the latest Taylor Swift concert or that unexpected plot twist in your favorite show. Snacks that stir conversation—what more could you ask for?
Steps
- Preheat your oven to 350°F. Place each tortilla into a standard-sized muffin pan, gently folding the edges to fit the cup without obstructing the center. Bake for 10-12 minutes, allowing the tortillas to crisp slightly on all sides, then remove and set aside.
- In a large mixing bowl, combine enchilada sauce, black beans, green chiles, chicken, and corn. Mix these ingredients together until they are evenly distributed.
- Fill each prepared tortilla cup with the enchilada mixture, bringing the filling close to the top. Sprinkle a small amount of cheese over each filled cup.
- Return the muffin pan to the oven and bake for an additional 15 minutes, ensuring the cheese melts and the filling is thoroughly warmed.
- Once baked, remove the enchilada cups from the oven and top with chopped cilantro and green onions. Serve them warm, perfect for enjoying with your hands.
Ingredients
- 12 flour tortillas
- 1 can of enchilada sauce
- 1 cup cooked rotisserie chicken, shredded (or substitute with 2 cups total of another cooked protein like steak, fish, or shrimp)
- 1 cup corn
- 1 can black beans, drained and rinsed
- 1/4 cup chopped green chiles
- Cheese, for topping
- Fresh cilantro, chopped, for garnish
- Green onions, sliced, for garnish
FAQ
- Can I use a different type of protein instead of chicken in the enchilada cups?
- Yes, you can substitute the chicken with 2 cups of any cooked protein like steak, fish, or shrimp. You can also add cooked vegetables for variety.
- Are these enchilada cups suitable for vegetarians?
- Absolutely! Just omit the chicken and replace it with additional beans or your preferred cooked vegetables to make it vegetarian-friendly.
- How do I ensure the tortilla cups hold their shape when baking?
- Gently tuck each tortilla into the muffin pan cups, making sure to pleat the edges so they fit snugly without folding too much in the center. This will help them maintain their shape during baking.
- Can these enchilada cups be prepared in advance?
- Yes, you can prepare the filling and bake the tortilla cups in advance. When ready to serve, fill the cups, add cheese, and bake until everything is heated through and the cheese is melted.
- What should I serve with these enchilada cups for a game day snack?
- These cups are perfect finger foods, but they can be a bit juicy. Consider providing plates or napkins for easy handling, and serve them alongside other snacks like chips and salsa for a complete spread.
Tips
- When placing the tortillas in the muffin cups, gently fold the edges so they fit snugly, ensuring not to fold them too tightly into the center. This will leave ample space for the filling.
- Feel free to customize the filling by substituting the chicken with 2 cups of your preferred cooked protein, such as steak, fish, or shrimp. You can also add cooked vegetables for additional flavor and variety.
- Serve the enchilada cups with napkins handy as they can be a bit juicy from the enchilada sauce. This makes them convenient for game day snacking without needing utensils.
- After baking, garnish each enchilada cup with fresh cilantro and green onions to enhance the flavor and add a pop of color.
Equipment
- Standard-sized muffin pan
- Large mixing bowl
