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
Ingredients12 6″ flour tortillas2 chicken breasts, roasted and shredded1 can cream of mushroom soup1 can fire-roasted tomato recipe starters1 can tomatoes and green chiles1 cup shredded cheddar cheeseDirections 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!
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Rotel Soup
Taco Bowtie Casserole
Baked Avocados
