I make these enchilada cups whenever I want something fun, crispy, and packed with bold Tex-Mex flavor. Each bite is filled with seasoned chicken, beans, corn, and melty cheese, all tucked into a golden tortilla shell. They work perfectly as an appetizer, snack, or even a simple dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 small flour tortillas
10 ounces red enchilada sauce
14 ounces black beans, rinsed and drained
4 ounces green chilies
2½ cups shredded cooked chicken
¾ cup corn
2 tablespoons taco seasoning
1 cup shredded Mexican-blend cheese
¼ cup chopped fresh cilantro
1 to 2 green onions, thinly sliced
1 Roma tomato, diced small
Sour cream topping, optional
Aluminum foil balls, for each cup
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a 12-cup muffin tin.
Then I gently press each tortilla into the muffin cups, shaping them into little bowls. I place a small aluminum foil ball in the center of each one to help them hold their shape.
I bake the tortilla cups for about 8 to 10 minutes until they begin to firm up and get slightly crisp. Then I remove them from the oven and carefully take out the foil balls.
In a large bowl, I mix together the enchilada sauce, black beans, green chilies, shredded chicken, corn, and taco seasoning until everything is well combined.
I spoon the filling evenly into each tortilla cup and sprinkle shredded cheese on top.
I return the tray to the oven and bake for another 10 to 12 minutes until the cheese is melted and bubbly.
Once done, I let them cool for a few minutes before removing them from the pan. I finish by adding cilantro, green onions, diced tomato, and a dollop of sour cream if I feel like it.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 37 minutes
Servings: 12
Calories: 245 kcal per serving
Variations
I sometimes swap the chicken for ground beef or shredded beef for a richer flavor. When I want a vegetarian version, I skip the meat and add extra beans or even sautéed vegetables. For a spicier kick, I mix in jalapeños or use a hotter enchilada sauce. I also like experimenting with different cheeses like cheddar or pepper jack.
Storage/Reheating
I store leftover enchilada cups in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) for about 8 to 10 minutes to keep the tortillas crispy. If I’m in a hurry, I use the microwave, though the texture becomes softer.
FAQs
Can I make these ahead of time?
I prepare the filling in advance and store it in the fridge. I assemble and bake the cups just before serving for the best texture.
Can I freeze enchilada cups?
I freeze them after baking and cooling. When ready to eat, I reheat them in the oven until warmed through.
What type of tortillas work best?
I prefer small flour tortillas because they are flexible and crisp nicely, but I sometimes use corn tortillas for a more traditional flavor.
How do I keep the tortillas from getting soggy?
I pre-bake the tortilla cups first, which helps them stay crisp after adding the filling.
Can I use rotisserie chicken?
I often use rotisserie chicken because it saves time and adds great flavor to the filling.
Conclusion
I keep coming back to these enchilada cups because they are simple, satisfying, and incredibly versatile. Whether I’m hosting friends or making a quick family meal, they always turn out delicious and crowd-pleasing.
📖 Recipe:
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Enchilada Cups
- Total Time: 37 minutes
- Yield: 12 servings
- Diet: Low Calorie
Description
Crispy tortilla cups filled with seasoned chicken, beans, corn, and melty cheese for a bold Tex-Mex bite. Perfect as an appetizer, snack, or easy dinner.
Ingredients
12 small flour tortillas
10 ounces red enchilada sauce
14 ounces black beans, rinsed and drained
4 ounces green chilies
2 1/2 cups shredded cooked chicken
3/4 cup corn
2 tablespoons taco seasoning
1 cup shredded Mexican-blend cheese
1/4 cup chopped fresh cilantro
1 to 2 green onions, thinly sliced
1 Roma tomato, diced small
Sour cream topping, optional
Aluminum foil balls, for each cup
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Press each tortilla into the muffin cups to form small bowls and place a foil ball in the center of each.
- Bake for 8 to 10 minutes until slightly crisp, then remove from the oven and discard the foil balls.
- In a large bowl, mix enchilada sauce, black beans, green chilies, shredded chicken, corn, and taco seasoning until combined.
- Spoon the filling into each tortilla cup and top with shredded cheese.
- Bake for another 10 to 12 minutes until cheese is melted and bubbly.
- Cool slightly, then garnish with cilantro, green onions, diced tomato, and sour cream if desired.
Notes
Swap chicken with ground or shredded beef for a richer flavor.
For a vegetarian option, omit meat and add extra beans or sautéed vegetables.
Add jalapeños or spicy sauce for extra heat.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 245 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 35 mg
