For these bite-sized enchilada cups, baked tortilla cups are filled with meat, beans, veggies, and spices and then topped with cheese before being baked.
Prep Time40 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr5 minutesmins
Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Keyword: Enchilada Cups, Enchilada Cups Recipe
12small flour tortillas
10ouncesred enchilada sauce
14ouncesblack beans,rinsed and drained
2½cupsshredded cooked chicken,rotisserie has extra flavor
1cupshredded Mexican-blend cheese
¼cupchopped fresh cilantro
1 to 2green onions,thinly sliced
1Roma 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.