Bite-Sized Chicken Enchilada Cups

January 23, 2015

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.

Editorial Disclosure: Foodista was not paid for this post

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