Chicken Tortilla Cups Recipe

A new twist for Mexican dinner night. It’s a dish that’s delicious and fun to look at. These little servings fit perfectly with carne asada or even a guacamole salad. Feel free to serve it hot, warm, or room at temperature.

How To Make Chicken Tortilla Cups

A fresh take on the usual chicken tortilla recipe comes in muffin sizes. Bake a batch of these adorable chicken tortilla cups filled with taco sauce and shredded chicken.

  • 8 flour tortillas (6-inch)
  • ½ cup pepper jack cheese (shredded )
  • 18 oz refrigerated taco sauce (with seasoned shredded chicken)
  • 15 oz black beans (rinsed and drained)
  • ½ cup frozen corn kernels (thawed)
  • ½ cup salsa
  • 2 Roma tomatoes
  1. Preheat oven to 350 degrees F.

  2. Coat muffin cups with nonstick cooking spray; set aside.
  3. To create tortilla cup, soften 1 tortilla in microwave for a few seconds.
  4. Immediately fold it in half and in half again; gently press it onto bottom and up sides of muffin cup.
  5. Bake cups 5 minutes.
  6. Remove from oven and sprinkle 1 tbsp. of cheese into each shell; set aside.
  7. In mixing bowl; combine taco sauce, beans, corn, and salsa. Mix well.
  8. Microwave until hot throughout, stirring mid-way through.
  9. Spoon mixture into tortilla cups.
  10. Place in oven and bake about 10 minutes or until heated through.
  11. Remove from oven and immediately top with remaining cheese and diced tomatoes.

  12. For extra zing, add a spoonful of sour cream on top.

How To Make Chicken Tortilla Cups

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A fresh take on the usual chicken tortilla recipe comes in muffin sizes. Bake a batch of these adorable chicken tortilla cups filled with taco sauce and shredded chicken.

Preparation: 20 mins
Cooking: 20 mins
Total: 40 mins
Makes:

Ingredients

  • 8 flour tortillas 6-inch
  • ½ cup pepper jack cheese shredded
  • 18 oz refrigerated taco sauce with seasoned shredded chicken
  • 15 oz black beans rinsed and drained
  • ½ cup frozen corn kernels thawed
  • ½ cup salsa
  • 2 Roma tomatoes

Instructions

  1. Preheat oven to 350 degrees F.

  2. Coat muffin cups with nonstick cooking spray; set aside.
  3. To create tortilla cup, soften 1 tortilla in microwave for a few seconds.
  4. Immediately fold it in half and in half again; gently press it onto bottom and up sides of muffin cup.
  5. Bake cups 5 minutes.
  6. Remove from oven and sprinkle 1 tbsp. of cheese into each shell; set aside.
  7. In mixing bowl; combine taco sauce, beans, corn, and salsa. Mix well.
  8. Microwave until hot throughout, stirring mid-way through.
  9. Spoon mixture into tortilla cups.
  10. Place in oven and bake about 10 minutes or until heated through.
  11. Remove from oven and immediately top with remaining cheese and diced tomatoes.

  12. For extra zing, add a spoonful of sour cream on top.

Nutrition

  • Calcium: 118mg
  • Calories: 269kcal
  • Carbohydrates: 44g
  • Cholesterol: 6mg
  • Fat: 5g
  • Fiber: 10g
  • Iron: 3mg
  • Potassium: 574mg
  • Protein: 11g
  • Saturated Fat: 2g
  • Sodium: 1232mg
  • Sugar: 9g
  • Vitamin A: 695IU
  • Vitamin C: 13mg
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