Enchilada Cups


These cute little individual-sized easy enchilada cups are a fun twist on classic tacos or enchiladas. Tortillas are baked and then filled with chicken or beef, beans, veggies, spices, and cheese before being topped with cool, creamy sour cream. Perfect for dinner on Mexican night or as an appetizer on game day, youll love the bold taste of this simple, homemade recipe. Youll also want to try our amazing chicken enchiladas or shrimp tacos.

Easy Enchilada Cups Appetizer


MORE: Taco Ring | Chicken Chip Nachos | Taco Salad | Rotel Dip


Ingredients for Enchilada Cups

  • 12 small flour tortillas
  • 10 ounce can red enchilada sauce
  • 14 ounce can black beans, rinsed and drained
  • 4 ounce can green chilies
  • 2 cups shredded cooked chicken (rotisserie has extra flavor!)
  • 3/4 cup corn
  • 2 tablespoons taco seasoning
  • 1 cup shredded Mexican-blend cheese
  • cup chopped fresh cilantro
  • 1-2 green onions, thinly sliced
  • 1 Roma tomato, diced small
  • Sour cream for topping, optional
  • Aluminum foil balls for each cup

Additions

MEAT: You could use ground beef or ground chicken, shrimp, fish, shredded steak, pork, or chorizo in this recipe.

VEGETARIAN: Skip the meat entirely and add extra veggies and beans.

VEGGIES: Add more vegetables or make it fajita style with green peppers, onions, and tomatoes.

TORTILLA: I prefer flour tortillas, but you could also make this with mini corn tortillas if you prefer.

CHEESE: I used Mexican-blend cheese but you could also use cheddar or Monterey Jack.

How to Bake Mini Tortilla Cups

How to Bake Tortilla Cups

START: Preheat oven to 350 degrees.

STEP ONE: Warm the tortillas in the microwave for about 30 seconds so they are more bendable.

STEP TWO: Using a regular size muffin pan place one tortilla in each cup and gently press the tortilla down into the cup, pleating the tortilla where necessary, to form a cup. Roll an aluminum foil ball to place lightly inside each cup (not pressing down too far into the cup) to help it keep its shape.

STEP THREE: Bake for 10-12 minutes or until the cups have hardened slightly on all sides. Remove the pan from the oven and set aside. Leave the oven on.

How to Make Enchilada Cups

Ingredients for Enchilada Cups Filling

STEP FOUR: While cups are baking in a large mixing bowl combine the enchilada sauce, black beans, green chilies, chicken, corn and taco seasoning mixing well.

STEP FIVE: Carefully spoon the filling into each cup until the cup is full.

How Long to Bake Enchilada Cups

STEP SIX: Place a small amount of cheese on top of each cup. Return pan to the oven and bake for 15 minutes or until cheese is melted and filling has heated up.

How Long to Bake Enchilada Cups

What to Serve with Enchilada Cups

STEP SEVEN: Remove from the oven and serve as is or sprinkle each cup with cilantro, green onions, and tomatoes. You can top with sour cream and more cheese if desired.

MORE TOPPINGS: If you like it spicy, serve with diced jalapenos on top. We also love a dollop of our from-scratch, homemade white queso dip. Theyre also yummy with guacamole or pico de gallo.

APPS: Mexican Layered Salad | Seven Layer Dip | Ranch Crack Dip

SOUP: White Bean Chicken Chili | Taco Soup

DINNER: Mexican Casserole | Taco Bake | Rolled Tacos

Hearty Enchilada Cups

Soft tortillas are baked into little cups before being filled with a mix of meat, spices, beans, veggies, and cheese. After baking, theyre served warm with spoonfuls of sour cream on top. These fun little bite-sized enchilada cups are a game day and party appetizer favorite that everyone loves.

Enchilada Cups

For these homemade, bite-sized enchilada cups, baked tortilla cups are filled with meat, beans, veggies, spices, and then topped with cheese before being baked and served with sour cream.

  • 12 small flour tortillas
  • 10 ounce can red enchilada sauce
  • 14 ounce can black beans (rinsed and drained)
  • 4 ounce can green chilies
  • 2 cups shredded cooked chicken (rotisserie has extra flavor!)
  • 3/4 cup corn
  • 2 tablespoons taco seasoning
  • 1 cup shredded Mexican-blend cheese
  • cup chopped fresh cilantro
  • 1-2 green onions (thinly sliced)
  • 1 Roma tomato (diced small)
  • Sour cream topping optional
  • Aluminum foil balls for each cup
  1. Preheat oven to 350 degrees.
  2. Warm the tortillas in the microwave for about 30 seconds so they are more bendable.
  3. Using a regular size muffin pan place one tortilla in each cup and gently press the tortilla down into the cup, pleating the tortilla where necessary, to form a cup. Roll an aluminum foil ball to place lightly inside each cup (not pressing down too far into the cup) to help it keep its shape.
  4. Bake for 10-12 minutes or until the cups have hardened slightly on all sides. Remove the pan from the oven and set aside. Leave the oven on.
  5. While cups are baking in a large mixing bowl combine the enchilada sauce, black beans, green chilies, chicken, corn and taco seasoning mixing well.
  6. Carefully spoon the filling into each cup until the cup is full.
  7. Place a small amount of cheese on top of each cup. Return pan to the oven and bake for 15 minutes or until cheese is melted and filling has heated up.
  8. Remove from the oven and serve as is or sprinkle each cup with cilantro, green onions, and tomatoes. You can top with sour cream if desired.

The post Enchilada Cups appeared first on Spaceships and Laser Beams.


Leave a comment


Please note, comments must be approved before they are published