Mini Chicken Enchilada Cups
Mini Chicken Enchilada Cups are a quick and easy way to do enchiladas!
Servings: 12 Enchilada Cups
Ingredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 4 ounce can diced green chiles
- 1/2 cup frozen fire roasted or regular corn, defrosted
- 1 green onion, thinly sliced
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup enchilada sauce
- 1/4 cup plain Greek yogurt
- 2/3 cup shredded cheese, divided
- Kosher salt and fresh ground black pepper to taste
- 12 mini corn tortillas, sometimes called "street taco" size
Instructions
- Preheat oven to 350° F. and spray a standard muffin pan with cooking spray. Wrap the mini corn tortillas in damp paper towels and microwave for 30 seconds or until warm and pliable. Gently press one down into each muffin cup. Bake for 10-12 minutes or until crisp and hardened on the sides.
- While the tortillas bake mix together the shredded chicken, green chiles, corn, green onion, cilantro, spices, enchilada sauce, Greek yogurt and 1/3 cup of shredded cheese until combined. Divide the filling evenly into each of the baked tortilla cups. Top with the remaining 1/3 cup of cheese and bake until the filling is warm and the cheese is melted, about 10-12 minutes.
- Serve the mini chicken enchilada cups with toppings such as diced tomatoes, cilantro, green onions, plain Greek yogurt or sour cream, salsa and black olives.
Nutrition
Calories: 137kcal | Carbohydrates: 15g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 168mg | Fiber: 2g | Sugar: 2g