Skip to main content

Chicken Enchilada Tortilla Cups

(0 reviews)
Chicken Enchilada Tortilla Cups
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 2
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

A savory mixture of chicken, veggies and enchilada sauce is presented in tasty tortilla cups.

Ingredients

2
teaspoons vegetable oil
2
Old El Paso™ flour tortillas for burritos (8 inch) (from 11-oz package)
1/2
cup refrigerated taco sauce with seasoned shredded chicken (from 18-oz container)
1
can (7 oz) whole kernel corn, red and green peppers, drained (1 cup)
1/2
cup chopped plum (Roma) tomatoes (1 1/2 medium)
1/4
cup Old El Paso™ enchilada sauce or Old El Paso™ Thick 'n Chunky salsa
1/2
cup finely shredded Colby-Monterey Jack cheese (2 oz)
2
tablespoons chopped green onions (green tops only)

Directions

  • 1 Heat oven to 375ºF. Line 15x10x1-inch pan with foil. Place 2 (10-oz) custard cups upside down in pan. Brush outsides of cups with 1 teaspoon of the oil.
  • 2 Brush one side of tortillas with remaining 1 teaspoon oil; place tortillas over cups, oil side up. Bake 8 to 10 minutes or until light golden (tortillas will soften and drape over cups as they bake). Carefully remove tortillas from custard cups; turn tortilla cups over. Cool 2 minutes.
  • 3 In medium microwavable bowl, place taco sauce with shredded chicken. Cover and microwave on High 2 to 4 minutes, stirring halfway through, until hot. Stir in corn, tomatoes and enchilada sauce. Microwave on High 1 to 2 minutes or until warm. Spoon warm mixture evenly into baked tortilla cups. Top each with cheese and onions.
Tips  

Eight-inch tortillas are best for this recipe; larger tortillas won't hold their shape when baking.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet