Mini Chicken Enchilada Cups
User Reviews
4.5
Mini Chicken Enchilada Cups
Description
The filling combines cooked chicken, diced green chiles, corn kernels, green onions, cilantro, chili powder, cumin, enchilada sauce, and Greek yogurt for moisture and tang. This mixture is portioned into baked mini corn tortilla shells formed in a muffin pan and crisped beforehand to hold their shape.
The filling is topped with shredded cheese and baked again until heated through and the cheese melts. The baked tortilla cups provide a crunchy contrast to the creamy, mildly spiced filling, and the herbs add freshness. This method results in a portable, portion-controlled dish ideal for parties or casual gatherings.
For serving, additional toppings like diced tomatoes, extra cilantro, more green onions, sour cream or Greek yogurt, salsa, and black olives can be offered to customize each cup. The recipe allows flexibility on toppings and spice levels based on preference.
Ingredients
- 2 chicken breast cooked and shredded, boneless, skinless
- 4 ounce diced green chiles canned
- 1/2 cup corn defrosted, frozen, fire roasted or regular
- 1 green onion thinly sliced
- 2 tablespoons cilantro chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/2 cup enchilada sauce
- 1/4 cup yogurt plain, Greek
- 2/3 cup cheese divided, shredded
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 12 corn tortillas sometimes called "street taco" size, mini
Instructions
- Preheat oven to 350° F. and spray a standard muffin pan with cooking spray. Wrap the mini corn tortillas in damp paper towels and microwave for 30 seconds or until warm and pliable. Gently press one down into each muffin cup. Bake for 10-12 minutes or until crisp and hardened on the sides.
- While the tortillas bake mix together the shredded chicken, green chiles, corn, green onion, cilantro, spices, enchilada sauce, Greek yogurt and 1/3 cup of shredded cheese until combined. Divide the filling evenly into each of the baked tortilla cups. Top with the remaining 1/3 cup of cheese and bake until the filling is warm and the cheese is melted, about 10-12 minutes.
- Serve the mini chicken enchilada cups with toppings such as diced tomatoes, cilantro, green onions, plain Greek yogurt or sour cream, salsa and black olives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Enchilada Cups
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 24mg | 8% |
| Sodium | 168mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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