Easy-to-Eat Chicken Enchilada Cups
A muffin-tin twist on cheesy chicken enchiladas, ready in just 30 minutes!
I love chicken enchiladas, but dang, are they a pain to tote to parties. To make a more portable, potluck-friendly version for a recent family gathering, I tried my hand at Chicken Enchilada Cups.
Using my recipe for Muffin Tin Chicken Tacos as inspiration, I seasoned leftover rotisserie chicken with a pack of Old El Paso’s Chipotle Mexican cooking sauce. It has rich, perfectly seasoned flavors, and I love that it’s shelf-stable!
While the chicken marinated in the saucy chipotle goodness, I got to work on cutting up the tortillas. Using a four-inch round cookie or biscuit cutter, I cut circles from the tortillas. If you feel badly about wasting the scraps, don’t! You can use them to make chips. Simply arrange the scraps on an ungreased cookie sheet, sprinkle with salt and bake in a pre-heated 350-degree oven ‘til crisp.
Once all your cups are filled, bake at 350 degrees for 18-20 minutes or until cheese is melted and the tortilla shells are a little bit crisp.
Remove from the oven and top with a dab of sour cream and a sprinkling of green onions. You will be adding this dish to your party repertoire because they will be gone in a flash!