Chicken Enchilada Cups

Great for game day or potlucks, these chicken enchilada cups made from tortillas feature shredded chicken breast, chipotle cooking sauce and Mexican cheese blend.

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

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

  • 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.

Expert Tips

You can substitute cooked ground beef for the chicken.

Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F oven until crisp.