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.
Prep:
20 mins
Cook:
20 mins
Total:
40 mins
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
-
Preheat oven to 350 degrees F.
- Coat muffin cups with nonstick cooking spray; set aside.
- To create tortilla cup, soften 1 tortilla in microwave for a few seconds.
- Immediately fold it in half and in half again; gently press it onto bottom and up sides of muffin cup.
- Bake cups 5 minutes.
- Remove from oven and sprinkle 1 tbsp. of cheese into each shell; set aside.
- In mixing bowl; combine taco sauce, beans, corn, and salsa. Mix well.
- Microwave until hot throughout, stirring mid-way through.
- Spoon mixture into tortilla cups.
- Place in oven and bake about 10 minutes or until heated through.
-
Remove from oven and immediately top with remaining cheese and diced tomatoes.
- For extra zing, add a spoonful of sour cream on top.
Nutrition
- Sugar: 9g
- :
- Calcium: 118mg
- Calories: 269kcal
- Carbohydrates: 44g
- Cholesterol: 6mg
- Fat: 5g
- Fiber: 10g
- Iron: 3mg
- Potassium: 574mg
- Protein: 11g
- Saturated Fat: 2g
- Sodium: 1232mg
- Vitamin A: 695IU
- Vitamin C: 13mg
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