Enchilada Cups Recipe

Easy Mini Enchilada Cups made with chicken and baked in the oven – perfect for a quick weeknight dinner!
Easy Mini Enchilada Cups made with chicken and baked in the oven - perfect for a quick weeknight dinner!

Last weekend's recipe was a “use up what you've got in the fridge” kind of creation – and it ended up being delicious!
 
This recipe is great if you don't have the time to make full-on enchiladas, or just want something a little bit more finger food. It would be a fun idea for Christmas parties too.
 

Enchilada Cups

Ingredients
12 6″ flour tortillas
2 chicken breasts, roasted and shredded
1 can cream of mushroom soup
1 can fire-roasted tomato recipe starters
1 can tomatoes and green chiles
1 cup shredded cheddar cheese
Directions
 
Take a 12-cup muffin tin and line each cup with one of the tortillas. You might have to fold the tortillas a little to get them to fit. Make sure you press them in well, so you can get as much filling in each one as possible.
 
Combine the chicken, soup, recipe starter, and tomatoes. Fill each tortilla “cup” with this mixture.
Top with cheese. Bake at 350 degrees for 15-20 minutes, until cheese starts to brown.
 
Serve with salsa, sour cream, and green onion!
 

If you like this recipe, you might also like…
Rotel Soup
 
Taco Bowtie Casserole
 
Baked Avocados

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