Today: Get My No Fail, Easy Cookbook Series for 40% OFF
Buy Now

Enchilada Cups

Never Think About What to Make for Dinner for the Next Two Months with My
Lazy Cooking Bundle

A dish is filled with food, with Enchilada
For these bite-sized enchilada cups, baked tortilla cups are filled with meat, beans, veggies, spices, and then topped with cheese before being baked. Serve with a dollop of sour cream or salsa.
Jump to Recipe

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. They’re the perfect appetizer for parties, New Year’s Eve or game day — or, even, as a quick lunch for the kids!

If you want more Tex-Mex recipe ideas, you’ll also want to try our Rotel Dip, chicken enchiladas or shrimp tacos

A bunch of food on a table, with Enchilada and Taco

MORE TEX MEX RECIPES:
Taco Ring | Chicken Chip Nachos | Taco Salad

ENCHILADA CUPS INGREDIENTS

You will need:

  • 12 small flour tortillas
  • aluminum foil balls for each cup
  • 10-ounce can red enchilada sauce
  • 14-ounce can black beans rinsed and drained
  • 4-ounce can green chiles
  • 2 ½ cups shredded cooked chicken
  • ¾ cup corn
  • 2 tablespoons taco seasoning
  • 1 cup shredded Mexican-blend cheese
  • ¼ cup chopped fresh cilantro
  • 1-2 green onions thinly sliced
  • 1 Roma tomato diced small
  • sour cream topping (optional)

Pro Tip: 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

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.

PRO TIP: Warm the tortillas in the microwave for about 30 seconds so they are more bendable.

PRO TIP: Don’t press too hard on the tortillas when placing them into the muffin tin as you don’t want to tear them.

A variety of food on a table, with Enchilada and Tortilla

STEP TWO: Bake at 350°F for 10-12 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.

A close up of a plate of food, with Enchilada and Chicken

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 pan to the oven and bake for 15 minutes or until cheese is melted and 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 with sour cream and more cheese, if you like. For those who want added heat, serve with diced jalapenos on top.

We also love a dollop of our from-scratch, homemade white queso dip. They’re also yummy with guacamole or homemade salsa

These are great for delicious meals where the theme is Mexican food. Add Spanish rice or Mexican corn salad on the side and you have a complete dinner. These would also be a fun surprise in a lunch box for a treat.

A dish is filled with food, with Enchilada and Taco

STORAGE

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. 

FAQ

Can I use corn tortillas for this recipe?

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.

Can I leave out the meat and make these vegetarian cups?

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.

Can I freeze enchilada cups?

We would not recommend freezing these enchilada cups as the tortillas may become soggy when they are thawed.

Even More Tex-Mex Recipes You’ll Love

APPS: Mexican Salad | 7 Layer Dip | Taquitos 
HEARTY: White Chili | Taco Soup 
DINNER: Mexican Casserole | Taco Bake 

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
A dish is filled with food, with Enchilada

Enchilada Cups

No ratings yet
For these bite-sized enchilada cups, baked tortilla cups are filled with meat, beans, veggies, spices, and then topped with cheese before being baked. Serve with a dollop of sour cream or salsa.
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

  • 12 small flour tortillas
  • 10 ounce can red enchilada sauce
  • 14 ounce can black beans rinsed and drained
  • 4 ounce can green chilies
  • 2 ½ cups shredded cooked chicken rotisserie has extra flavor!
  • 3/4 cup corn
  • 2 tablespoons taco seasoning
  • 1 cup shredded Mexican-blend cheese
  • ¼ cup chopped fresh cilantro
  • 1-2 green onions thinly sliced
  • 1 Roma tomato diced small
  • Sour cream topping optional
  • Aluminum foil balls for each cup

Instructions
 

  • Preheat oven to 350 degrees.
  • 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 10-12 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.

Video

Notes

TIP: Rotisserie chicken is a great choice for the cooked chicken in this recipe.
TIP: Don’t press too hard on the tortillas when placing them into the muffin tin as you don’t want to tear them.

Nutrition

Calories: 226kcal | Carbohydrates: 26g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 690mg | Potassium: 256mg | Fiber: 4g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

60 Recipes One Low Price

Reader Interactions

Leave a Comment

Recipe Rating




Comments