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Muffin Tin Chicken Tacos

  • Prep 15 min
  • Total 35 min
  • Servings 12

Taco night, meet the muffin tin. This fun new twist on tradition will add some variety to the favorite dinner of everyone's week. MORE + LESS -


Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
cup shredded cooked chicken breast
cup Old El Paso™ Thick ‘n Chunky salsa
cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional Old El Paso™ Thick ‘n Chunky salsa, if desired


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  • 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 medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
  • 4
    Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • 5
    To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

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.

Nutrition Information

No nutrition information available for this recipe

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