How To Make Easy Enchilada Cups
Our tasteful enchilada cups are filled with tasty beans and tender chicken for a hearty snack! Cook these up in just 30 minutes.
Serves:
Ingredients
- 10Old El Paso Small Flour Tortillas,1 package
- 10ozOld El Paso Red Enchilada Sauce,1 can
- 14ozblack beans,1 can, rinsed and drained
- 4ozOld El Paso chopped green chiles,1 can
- 2cupschicken,shredded, cooked, or other desired filling
- ½cupwhole-kernel corn
- 1cupMexican-blend cheese,shredded
- ¼cupfresh cilantro,chopped
- ¼cupgreen onions,thinly sliced
Instructions
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Heat oven to 350 degrees F.
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Tuck each of the tortillas into the cups of a standard-sized muffin pan.
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Gently pleat the edges of the tortillas to fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle.
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Bake for 10 to 12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
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Combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl.
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Toss until evenly combined.
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Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim.
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Place a pinch of cheese on top of each tortilla cup.
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Return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
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Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions.
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Serve warm, and enjoy!
Nutrition
- Calories: 367.79kcal
- Fat: 10.89g
- Saturated Fat: 3.74g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.11g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 48.04g
- Fiber: 7.91g
- Sugar: 4.94g
- Protein: 20.35g
- Cholesterol: 31.64mg
- Sodium: 580.38mg
- Calcium: 189.86mg
- Potassium: 767.02mg
- Iron: 3.92mg
- Vitamin A: 40.91µg
- Vitamin C: 29.59mg
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