Description
Cheesy Chicken Enchilada Cups are crispy mini corn tortillas filled with seasoned shredded chicken, green chiles, corn, enchilada sauce, Greek yogurt, and melted cheese. Perfect for parties or easy dinners.
Ingredients
2 boneless, skinless chicken breasts, cooked and shredded
1 (4-ounce) can diced green chiles, drained
1/2 cup frozen corn, thawed
1 green onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup enchilada sauce
1/4 cup plain Greek yogurt
2/3 cup shredded cheese, divided
Salt and freshly ground black pepper, to taste
12 mini corn tortillas (street-taco size)
Instructions
1. Preheat the oven to 350°F. Lightly grease a standard muffin pan.
2. Wrap the mini corn tortillas in a damp paper towel and microwave for about 30 seconds, just until warm and flexible. Press one tortilla into each muffin cup, shaping it into a small bowl.
3. Bake the tortillas for 10–12 minutes, or until the edges are crisp and the cups hold their shape.
4. While the tortilla cups bake, combine the shredded chicken, green chiles, corn, green onion, cilantro, chili powder, cumin, enchilada sauce, Greek yogurt, and half of the shredded cheese in a mixing bowl. Season with salt and pepper to taste.
5. Spoon the chicken mixture evenly into the baked tortilla cups. Sprinkle the remaining cheese over the top.
6. Return the pan to the oven and bake for another 10–12 minutes, until the filling is heated through and the cheese is melted.
7. Let cool slightly before removing from the pan. Serve warm with your favorite toppings if desired.
Notes
Use gluten-free enchilada sauce to keep this recipe fully gluten-free.
Do not overfill the tortilla cups to maintain crisp edges.
Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: Mexican-inspired