Easy Enchilada Cups
These guys came about thanks to a good ol’ spring cleaning of the fridge and pantry, where I discovered that (like always) I had an inordinate amount of enchilada sauce, beans, and tortillas on hand. I thought about making some enchiladas, but wanted to try something a little more finger-food-friendly for game day.
So I decided to experiment and see if I could transform a bag of flour tortillas into a pan of little baked tortilla “cups”. Turns out, they worked like a charm! I just poked the tortillas into standard-sized muffin cups, and then baked them up until crispy.
Then I filled the cups with the mixture…
Then once they were cooked up, I topped them with some cilantro and green onion, and — voila! — they were ready to go! So cute, eh?
And even more fun, so easy to eat with your hands! They’re definitely a little juicy inside with all of that tasty enchilada sauce, so you might serve them with a place or some good napkins in tow. But there’s definitely no forks needed, which is how I roll for game day entertaining. ;) Enjoy!
EASY ENCHILADA CUPS
These Easy Enchilada Cups are quick and simple to make, easy to customize with your favorite enchilada ingredients, and totally delicious!
TOTAL TIME: 35 MINS PREP TIME: 15 MINS COOK TIME: 20 MINS
DIRECTIONS:
Heat oven to 350°F.
Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.
*Feel free to substitute 2 cups total of another cooked protein (steak, fish, shrimp, etc.) and/or cooked vegetables in place of the chicken.
INGREDIENTS
1 (10-count) package Old El Paso Small Flour Tortillas
1 (10-ounce) can Old El Paso Red Enchilada Sauce (or you can use my homemade enchilada sauce)
1 (14-ounce) can black beans, rinsed and drained
1 (4-ounce) can Old El Paso chopped green chiles
2 cups shredded cooked chicken (*or other desired filling, see options below)
½ cup whole-kernel corn
1 cup shredded Mexican-blend cheese
¼ cup chopped fresh cilantro
¼ cup thinly-sliced green onions
NUTRITION INFORMATION
Serving Size: 1 (250 g) Servings Per Recipe: 4
Calories 473.6 Calories from Fat 182 39% Total Fat 20.3 g 31% Saturated Fat 8.5 g 42% Cholesterol 27.1 mg 9% Sodium 1249.6 mg 52% Total Carbohydrate 57 g 19% Dietary Fiber 6 g 23% Sugars 5.9 g 23% Protein 17.8 g 35%
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