Easy Enchilada Cups
Ingredients
- 110-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.
- 110-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.
- 114-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.
- 14-ounce can Old El Paso chopped green chiles - These chiles bring an extra layer of flavor and a mild kick to the filling.
- 2 cupsshredded 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 cupwhole-kernel corn - Corn adds sweetness and texture (balancing the savory flavors of the dish.)
- 1 cupshredded Mexican-blend cheese - Cheese is essential for that gooey (melty topping that everyone loves.)
- ¼ cupchopped fresh cilantro - This bright herb adds freshness and color to the dish when used as a garnish.
- ¼ cupthinly-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
1 (10-ounce) can Old El Paso Red Enchilada Sauce
- 4
1 (14-ounce) can black beans, rinsed and drained
- 5
1 (4-ounce) can Old El Paso chopped green chiles
- 6
2 cups shredded cooked chicken
- 7
½ cup whole-kernel corn
- 8
Mix thoroughly until all ingredients are evenly distributed.
- 9
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.
- 10
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.
- 11
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.
- 12
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!