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Muffin-Tin Chicken Enchiladas

  • Prep 20 min
  • Total 40 min
  • Servings 12

These fun and festive enchilada cups are big on enchilada flavor without the messy assembly. MORE + LESS -

Ingredients

1
package Old El Paso™ Stand ‘N Stuff™ mini soft tortilla taco boats (12 boats)
2
cups chopped cooked chicken
6
green onions, thinly sliced, green and white parts separated
1/4
cup fresh, canned or frozen (thawed) corn kernels
1
cup shredded Mexican 4-cheese blend (4 oz)
1
can (10 oz) Old El Paso™ red enchilada sauce
1/4
cup diced tomato
2
tablespoons chopped fresh cilantro leaves

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2
    Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
  • 3
    Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
  • 4
    Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

Expert Tips

  • Want more heat? Use spicy enchilada sauce, or top with thinly sliced jalapeño chile.
  • To cut down on chopping time, substitute store-bought pico de gallo for the tomato.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
240mg
10%
Potassium
105mg
3%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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