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Chicken Enchilada Cups

Blogger Jessica Walker from Lil Miss Bossy shares a twist on a cheesy chicken enchilada using a muffin tin!

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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12

Ingredients

6
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1
cup shredded cooked chicken breast
1
pouch Old El Paso™ chipotle Mexican cooking sauce
1/2
cup shredded Mexican cheese blend (2 oz)
Sour cream, if desired
Sliced green onions, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
  • 3 In 2-quart saucepan, stir together chicken and cooking sauce. Cook over medium heat 5 minutes.
  • 4 Place 1 teaspoon cheese in bottom of each tortilla-lined cup. Spoon 1 heaping tablespoon chicken mixture into each. Top each with another teaspoon of cheese.
  • 5 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • 6 To serve, top each with sour cream and green onions.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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