October 17, 2023Review Recipe
Table of Contents
These cute little individual-sized easy enchilada cups are a fun twist on classic tacos or a traditional enchilada. Tortillas are baked into crispy cups and then filled with chicken or beef, beans, veggies, flavorful spices, and melted cheese before being topped with sour cream.
Enchilada Cups Ingredients
Enchilada cups take the classic flavors of traditional enchiladas and reinvents them into a bite-sized dish that packs plenty of punch.
With crispy tortilla cups filled with a delicious blend of seasoned meat and cheese, these little bites offer the perfect balance of savory flavors.
- 12 small flour tortillas
- aluminum foil balls for each cup
- 10-ounce can of red enchilada sauce
- 14-ounce can of black beans, rinsed and drained
- 4-ounce can of green chiles
- 2½ cups of shredded cooked chicken
- ¾ cup of corn
- 2 tablespoons of taco seasoning
- 1 cup of shredded Mexican-blend cheese
- ¼ cup of chopped fresh cilantro
- 1 to 2 green onions thinly sliced
- 1 Roma tomato diced small
- sour cream topping (optional)
Rotisserie chicken is a great choice for the cooked chicken in this recipe.
Substitutions And Additions
MEAT: Instead of chicken, you could use ground beef or ground chicken, shrimp, fish, shredded steak, pork, or chorizo sausage in this recipe.
VEGETARIAN: Skip the meat entirely and add extra veggies and beans or even a spoonful of refried beans.
Add more vegetables, or make it fajita style with green peppers, onions, and tomatoes.
CHEESE: I used Mexican-blend cheese, but you could also use cheddar or Monterey Jack cheese.
How To Make This Enchilada Cups Recipe
Let’s walk through the steps to making these delicious, bite-sized bundles of flavor.
STEP ONE: Using a regular-size muffin tin, place one tortilla in each cup and gently press the tortilla down into the cup, pleating the tortilla where necessary, to form a cup. Roll an aluminum foil ball to place lightly inside each tortilla (not pressing down too far into the cup) to help it keep its shape.
OUR RECIPE DEVELOPER SAYS
Warm the tortillas in the microwave for about 30 seconds so they are more pliable.
Don’t press too hard on the tortillas when placing them into the muffin tin as you don’t want to tear them.
STEP TWO: Bake at 350°F for 10 to 12 minutes or until the cups have hardened slightly on all sides. Remove the pan from the oven and set it aside. Leave the oven on.
STEP THREE: While the cups are baking, in a large mixing bowl, combine the enchilada sauce, black beans, green chilies, chicken, corn, and taco seasoning, mixing well. Carefully spoon the chicken mixture into each cup until the cup is full.
STEP FOUR: Place a small amount of cheese on top of each cup. Return the pan to the oven and bake for 15 minutes or until the cheese is melted and the filling has heated up.
How To Serve
We love adding cilantro, green onion, and tomatoes to the top of the baked enchilada cups.
You can top them with sour cream and more cheese if you like. For those who want added heat, serve with diced jalapenos on top.
These would also be a fun surprise in a lunch box for a treat.
MORE ENCHILADA RECIPES
Storing Mini Enchilada Cups
We’ve got you covered with some simple tips to keep your enchilada cups fresh and tasty.
MAKE AHEAD: You can make these enchilada cups ahead of time. Once you’ve assembled the cups and before baking, cover the muffin tin with plastic wrap or aluminum foil, and pop it in the fridge.
This way, you can prepare them a day or two in advance, saving you time and effort when you’re ready to serve.
IN THE FRIDGE: These individual chicken enchilada cups can be kept in the fridge for up to 3 days stored in an airtight container.
IN THE FREEZER: We don’t recommend freezing these enchilada cups as the tortillas may end up being soggy when thawing.
Soft tortillas are baked into little cups before being filled with a mix of meat, spices, beans, veggies, and a pinch of cheese on top. After baking, they’re served warm with spoonfuls of sour cream on top. These fun little bite-sized enchilada cups are a game day and party appetizer favorite that everyone loves.
Frequently Asked Questions
Flour tortillas tend to be more pliable, so we recommend them for these crispy tortilla cups, but you could use corn if that is what you have on hand.
You sure can! Just leave out the chicken and add an extra helping of veggies, beans, or even a scoop of refried beans to make them vegetarian.
We would not recommend freezing these enchilada cups as the tortillas may become soggy when they are thawed.
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- 12 small flour tortillas
- 10 ounces red enchilada sauce
- 14 ounces black beans, rinsed and drained
- 4 ounces green chilies
- 2½ cups shredded cooked chicken, rotisserie has extra flavor
- ¾ cup corn
- 2 tablespoons taco seasoning
- 1 cup shredded Mexican-blend cheese
- ¼ cup chopped fresh cilantro
- 1 to 2 green onions, thinly sliced
- 1 Roma tomato, diced small
- Sour cream topping, optional
- Aluminum foil balls, for each cup
- Preheat oven to 350°F.
- Warm the tortillas in the microwave for about 30 seconds so they are more bendable.
- Using a regular size muffin pan place one tortilla in each cup and gently press the tortilla down into the cup, pleating the tortilla where necessary, to form a cup. Roll an aluminum foil ball to place lightly inside each cup (not pressing down too far into the cup) to help it keep its shape.
- Bake for 10 to 12 minutes or until the cups have hardened slightly on all sides. Remove the pan from the oven and set aside. Leave the oven on.
- While cups are baking in a large mixing bowl combine the enchilada sauce, black beans, green chilies, chicken, corn and taco seasoning mixing well.
- Carefully spoon the filling into each cup until the cup is full.
- Place a small amount of cheese on top of each cup. Return pan to the oven and bake for 15 minutes or until cheese is melted and filling has heated up.
- Remove from the oven and serve as is or sprinkle each cup with cilantro, green onions, and tomatoes. You can top with sour cream if desired.
- Rotisserie chicken is a great choice for the cooked chicken in this recipe.
- Don’t press too hard on the tortillas when placing them into the muffin tin as you don’t want to tear them.