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
