Enchiladas cups are a easy way to enjoy this classic Mexican food. Whether your cooking for a few or a crowd, this recipe can be easily multiplied to feed a large group of people. These chicken enchilada cups should be on your game day menu.
Bite-Sized Chicken Enchilada Cups
Courtesy of Betty Crocker
6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 pouch Old El Paso™ chipotle Mexican cooking sauce
1/2 cup shredded Mexican cheese blend (2 oz)
Sour cream, if desired
Sliced green onions, if desired
Step 1: Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Step 2: Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
Step 3: In 2-quart saucepan, stir together chicken and cooking sauce. Cook over medium heat 5 minutes.
Step 4: Place 1 teaspoon cheese in bottom of each tortilla-lined cup. Spoon 1 heaping tablespoon chicken mixture into each. Top each with another teaspoon of cheese.
Step 5: Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
Step 6: To serve, top each with sour cream and green onions.
*Note: For a vegetarian version of this recipe, substitute the chicken with sliced vegetables including onions, bell peppers, and zucchini or cubed or "scrambled" tofu.
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