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.
Place your cut tortilla rounds on a microwavable plate and nuke on high for 15 seconds or so (just enough to get them nice and soft). While they are softening, spray the cups of your muffin tin with non-stick cooking spray. Once the shells are pliable, place a round on top of the muffin cup and smoosh it into the cup, using the bottom of a small juice glass. Repeat until all the cups are filled.
Next comes cheese—one heaping teaspoon per cup, to be exact. I used shredded cheddar cheese, but you could also try this with Monterey Jack, Mexican cheese blend, pepper jack or any other kind of shredded cheese your family enjoys.
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!