Irresistibly Easy Mini Chicken Enchilada Cups You’ll Love
These Mini Chicken Enchilada Cups are a quick, delicious snack packed with flavor and customizable for everyone's taste.
Equipment
- Muffin tin
Ingredients
For the Filling
- 2 cups cooked shredded chicken rotisserie chicken is a convenient option
- 1 cup salsa choose your favorite brand
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Cups
- 12 pieces flour tortillas mini tortillas can be used for a perfect fit
- 2 cups shredded cheese cheddar or Mexican blend
- 1 spray non-stick spray
Optional Garnishes
- 1 cup sour cream
- 0.5 cup chopped cilantro
- 1 cup diced avocado
Instructions
How to Make Mini Chicken Enchilada Cups
- Preheat Oven: Set your oven to 375°F (190°C) and position the rack in the center.
- Prepare Muffin Tin: Generously coat a 12-cup muffin tin with non-stick spray.
- Mix Filling: In a medium bowl, combine the cooked shredded chicken, salsa, cumin, garlic powder, and onion powder. Mix well.
- Assemble Cups: Press the tortillas into each muffin cup, creating a sturdy base. Spoon the chicken filling into each tortilla cup.
- Add Cheese: Sprinkle a layer of shredded cheese atop the filling in each cup.
- Bake: Place the muffin tin in the oven and bake for 12-15 minutes or until the cheese is bubbly.
- Cool and Garnish: Allow the cups to cool for about 5 minutes before removing. Garnish with optional toppings.
Notes
Serve with a dollop of sour cream or guacamole for an extra delicious touch. Allow to cool completely before storing.