Name: Easy Enchilada Cups
Ingredients: 1 (10-count) package Old El Paso Small Flour Tortillas – These are the shells that serve as the base for your enchilada cups. Flour tortillas are soft and pliable, making them perfect for hugging the filling.; 1 (10-ounce) can Old El Paso Red Enchilada Sauce – This zesty sauce infuses the cups with that classic enchilada flavor. You can opt for mild or spicy, depending on your preference.; 1 (14-ounce) can black beans, rinsed & drained – Black beans add heartiness and fiber to the mixture. They’re an excellent protein source and help enhance the overall texture.; 1 (4-ounce) can Old El Paso chopped green chiles – These chiles bring an extra layer of flavor and a mild kick to the filling.; 2 cups shredded cooked chicken – This is the primary protein in the recipe, providing necessary sustenance and depth of flavor. Feel free to substitute with turkey or other proteins if you prefer.; ½ cup whole-kernel corn – Corn adds sweetness and texture, balancing the savory flavors of the dish.; 1 cup shredded Mexican-blend cheese – Cheese is essential for that gooey, melty topping that everyone loves.; ¼ cup chopped fresh cilantro – This bright herb adds freshness and color to the dish when used as a garnish.; ¼ cup thinly-sliced green onions – Green onions provide a subtle onion flavor and contribute additional crunch as a finishing touch.

Description

Try these Easy Enchilada Cups! Deliciously layered with flavorful ingredients, they’re a fun and tasty twist on traditional enchiladas for any occasion.

Ingredients

Scale

1 (10-count) package Old El Paso Small Flour Tortillas – These are the shells that serve as the base for your enchilada cups. Flour tortillas are soft and pliable, making them perfect for hugging the filling.
1 (10-ounce) can Old El Paso Red Enchilada Sauce – This zesty sauce infuses the cups with that classic enchilada flavor. You can opt for mild or spicy, depending on your preference.
1 (14-ounce) can black beans, rinsed & drained – Black beans add heartiness and fiber to the mixture. They’re an excellent protein source and help enhance the overall texture.
1 (4-ounce) can Old El Paso chopped green chiles – These chiles bring an extra layer of flavor and a mild kick to the filling.
2 cups shredded cooked chicken – This is the primary protein in the recipe, providing necessary sustenance and depth of flavor. Feel free to substitute with turkey or other proteins if you prefer.
½ cup whole-kernel corn – Corn adds sweetness and texture, balancing the savory flavors of the dish.
1 cup shredded Mexican-blend cheese – Cheese is essential for that gooey, melty topping that everyone loves.
¼ cup chopped fresh cilantro – This bright herb adds freshness and color to the dish when used as a garnish.
¼ cup thinly-sliced green onions – Green onions provide a subtle onion flavor and contribute additional crunch as a finishing touch.

Instructions

1. Preheat your oven to 350°F (175°C). This ensures the tortillas bake evenly and become firm enough to hold the filling.
2. Tuck the tortillas into a muffin pan. Take the small flour tortillas and fit them snugly into the cups of a standard muffin pan. This allows the tortillas to mold into the shape of cups while they bake. Bake them for about 10-12 minutes, just until they are firm but not overly crispy. Keep an eye on them to prevent burning.
3. Prepare the filling. In a large mixing bowl, combine:
  - 1 (10-ounce) can Old El Paso Red 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
  - ½ cup whole-kernel corn

Mix thoroughly until all ingredients are evenly distributed.

Spoon the mixture into the tortilla cups. Once the tortilla cups are ready, carefully remove them from the oven. Spoon the enchilada filling generously into each tortill cup.
Add the cheese topping. Sprinkle 1 cup of shredded Mexican-blend cheese evenly over the filling in each cup. The cheese will melt beautifully, creating a delicious topping.
Bake the assembled cups. Return the muffin pan to the oven and bake for an additional 15 minutes. Keep an eye on them; they are done when the cheese is melted and bubbly.
Garnish and serve! After removing the muffin pan from the oven, top each enchilada cup with fresh chopped cilantro (¼ cup) and green onions (¼ cup). Serve warm and enjoy!