Enchilada Cups
Enchilada Cups are a delicious and fun twist on traditional enchiladas, combining crispy tortilla cups with savory fillings of shredded chicken, gooey cheese, and zesty enchilada sauce. Perfect for game nights or casual dinners, these bite-sized treats are customizable and packed with flavor, making them an instant crowd-pleaser. With just a few simple ingredients, you can create a festive dish that transforms any meal into a fiesta!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 10 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 10 small corn tortillas
- 2 cups shredded cooked chicken (about 1 rotisserie chicken)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream (for garnish)
- Fresh cilantro (for garnish)
- Diced jalapeños (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and spray a muffin tin with nonstick cooking spray.
- Press each corn tortilla into muffin cups to form little bowls.
- In a bowl, mix shredded chicken with half of the enchilada sauce and spoon this mixture into the tortilla cups until filled.
- Top each cup generously with shredded cheese.
- Bake for 15-20 minutes until the cheese is bubbly and golden brown.
- Allow to cool slightly before removing from the tin. Garnish with sour cream, cilantro, and jalapeños if desired.
Nutrition
- Serving Size: 1 cup (60g)
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: - Customize the filling by adding black beans or diced vegetables like bell peppers. - For added flavor, season the chicken mixture with smoked paprika or cumin. - Store leftovers in an airtight container for up to three days; reheat in the oven for optimal crispiness.