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Mini Chicken Enchilada Cups

5 from 1 vote
Total: 35 minutes
Serves 12

Whether you are hosting a get-together, game day gathering, a Cinco de Mayo fiesta, or simply planning to share some delicious bites with friends and family, these super indulgent and lip-smacking Mini Chicken Enchilada Cups are guaranteed to steal the show.

They are portion-sized snacks that make the party more fun; just grab one and go!

Mini Chicken Enchilada Cups garnished with sour cream and olives

These Mini Chicken Enchilada Cups are not just appetizers but a party for your taste buds! Incredibly easy to make, these crunchy delicacies pack a punch of flavor in every bite and are absolutely addictive.

With a handful of simple ingredients and a muffin tray, you can quickly prepare a batch of these little marvels.

But don’t let their small size fool you; they are filling and loaded with flavors and textures.

What are Mini Chicken Enchilada Cups

Mini Enchiladas Cups is a delightful twist on the classic Mexican dish Enchiladas.

Instead of rolling the ingredients in tortillas, this dish is prepared with mini corn or flour tortillas being pressed into a muffin pan and baked into a crisp cup that holds the savory filling and some delicious toppings like sour cream, enchilada sauce, and guacamole.

The filling is usually made with rotisserie chicken, cheese, beans, corn, or whatever toppings one wishes to add! There are endless choices for preparing the fillings, and vegetarians and non-vegetarians have ample options.

This mouth-watering portable enchilada cups is less messy than the traditional taco or enchilada, where the filling keeps falling off from the sides and bottom as you eat.

These bite-sized savory treats offer all the flavors and fun of traditional Enchiladas in a convenient and portable form.

Baked Enchilada shells

Reasons You’ll ♡ Mini Chicken Enchilada Cups

Whether you are a veggie lover or a die-hard non-vegetarian fan, there is a flavor combination for everyone and you will instantly love these little hors d’oeuvres because they’re —

  • Perfect pick-me-up appetizer/finger food
  • Can be doubled or tripled
  • Perfect for game day or get-togethers
  • Can be made in advance, and
  • Kids love them- tested and tried!

The best part is that, these Mini Chicken Enchilada Cups are entirely customizable and can be spicy or mild, vegetarian or loaded with meat; the possibilities are endless! 

So, if you want to impress your guests and elevate your snacking game to a new level, these flavor-packed, mess-free Enchilada cups can do wonders for you.

Ingredient list - Chicken enchilada cups

Ingredient list for Mini Chicken Enchilada Cups

Tortillas  To serve as the base for the delicious filling, 6-inch flour tortillas are used for this mini cheesy chicken enchilada cups recipe. I have trimmed the 6-inch warm tortillas as this is the mini version, but feel free to use them as is if you want to serve them in their regular size.

Enchilada Sauce  Mexican style mildly spicy and richly flavorful enchilada sauce is the crucial ingredient for this recipe. You can use store-bought enchilada sauce or make your own at home. 

Corn Kernels  Add a crunch to the recipe, making it more delightful. Any version of fresh corn kernels, frozen or canned, can be used here.

Black Beans  Added for flavor and nutrition to this recipe. Fresh or canned beans can be used. If using canned black beans, remember to drain and wash them before using.

Cheese blend  I have used Mexican blend cheese for maximum flavor and a touch of authenticity to the recipe. However, you can also use mozzarella cheese, Monterey Jack cheese, or even cheddar cheese to make your recipe. 

Shredded Chicken  I have used shredded rotisserie chicken for this mini cheesy chicken enchilada cups recipe as it is incredibly flavorful and easily cooked, which speeds up the process. If you have a whole rotisserie chicken on hand, remember to remove the outer skin before shredding it in a stand mixer or a portable electric hand mixer.

Green Onion  Fresh and crunchy green onions are added for more flavor. 

Taco Seasoning  This seasoning lends mouth-watering flavors to the dish. 

Garnishes  Sliced olives and sour cream are used as garnishes.

Mini Chicken Enchilada Cups recipe tips and variations

Choosing tortillas  Flour tortillas work better for this enchilada cups recipe as they are softer and easily molded into cups. Corn tortillas are not flexible and tend to break when you try to fold them into muffin cups. 

Warm the tortillas to prevent breakage  Warming them is the best way to avoid breakage when shaping them into muffin cups. Warming the tortillas in the oven/ microwave softens them, making them more pliable and less likely to break.

Prepare the muffin pan  The tortillas are not likely to stick to the muffin pans, but to be safe, you can always spray or brush the pan with oil or butter. 

Shaping the tortillas  Warm tortillas will take the shape of a cup when gently pressed into the muffin cavity. Gently push the tortilla into the muffin mold so that the base of the tortilla touches the muffin cup. This ensures a perfect cup-like shape and a sturdy base.  

Be gentle when shaping the tortillas — Try to be gentle when you press the tortillas into the cavity as they are soft (after they are warmed) and will tend to tear off easily if pressed too hard. 

Enchilada cups filled with chicken filling

Canned/ frozen or fresh corn kernels? Well, you can use any! I have used the canned corn kernels in this mini chicken enchilada cups recipe, but you can go for frozen or fresh, whichever you prefer.

Substitute for rotisserie chicken  Rotisserie chicken makes a good choice for this recipe, but if you prefer something other than rotisserie chicken, you can use canned chicken. However, you should drain it well and pat it dry before adding in the other ingredients. 

It can be vegetarian, too! This delicious mini enchilada cup recipe transforms into the vegetarian version if you skip the chicken, add more beans and veggies, and continue with the rest of the ingredients. You may also add tofu or grilled paneer pieces instead of chicken to boost your dish’s protein. 

Want them spicier? Red Chile Habanero or Green Chile Habanero can be added to the Enchilada sauce to make the dish hot and spicier. Whisk it up and add it to your chicken, beans, and veggies to make them spicier and more flavorful. 

Serve them fresh  Freshly baked delicious Enchilada cups can be served as is or can be topped with sour cream, sliced olives, and avocadoes. You can also serve the toppings on the side for your guests to customize them as per their liking. 

Scaling the recipe is easy — This recipe makes 12 Enchilada cups, but it can be doubled or tripled to cater to a larger gathering. Please refer to the recipe card for the same.

Avoid overcooking  To get the most delicious mini Enchilada cups, avoid toasting them more than the recommended time. It may make the cheese chewy and unappealing.

Creative serving ideas  Serving these delicious enchilada cups in different ways can enhance their delectability and make them more enjoyable with every variation. So, get your creative side to work, as there are endless possibilities to serve them and enjoy. Try them with —

Baked Mini Cheesy chicken enchilada cups

Let me know what you think!

Why settle for bland appetizers when you can spice things up with these crunchy, flavor-packed, savory delights? These bite-sized wonders can be your family’s next favorite.

So, let’s get started!

Should you make these Chicken Enchilada Cups, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.

Follow the step-by-step instructions below to make the best Mini Chicken Enchilada Cups

Mini Chicken Enchilada Cups

5 from 1 vote
Whether you are hosting a get-together, game day gathering, a Cinco de Mayo fiesta, or simply planning to share some delicious bites with friends and family, these super indulgent and lip-smacking Mini Chicken Enchilada Cups are guaranteed to steal the show.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Calories: 226 kcal
Servings: 12

INGREDIENTS 

ENCHILADA CUPS – INGREDIENTS

GARNISHES

INSTRUCTIONS

BAKE TORTILLA CUPS

  • Preheat the oven to 350°F. Warm the tortillas in the microwave for about 30 seconds.
    Tip  — Warming the tortillas in the oven/ microwave softens them, making them more pliable and less likely to break.
  • Using a cutter or a sharp lid, cut 4-inch circles from the tortillas.
  • Tuck each tortilla circle into the muffin pan cavity (cups).
  • Gently press and pleat the edges of the tortillas so that they fit snugly inside each muffin cavity.
  • Bake for 10-12 minutes or until the tortilla cups have hardened slightly on all edges.
  • Remove and set them aside to cool completely.
    Tip Crispy cups make the most delectable recipe. Allow the tortilla cups to cool down completely before you add the toppings. Completely cooled cups will be crispier and truly irresistible. Warm cups will not make crispy cups and will compromise the delectability of the recipe.

PREPARE THE FILLING

  • While the tortillas are baking, combine the chicken, black beans, corn, green onions, and Taco seasoning in a large mixing bowl.
  • Add the enchilada sauce.
  • Mix until the ingredients are evenly combined.
  • Once the tortilla cups have cooled and hardened, carefully spoon the filling into each cup.
    Tip — Do not fill the cups completely. Please do not fill the enchilada cups to the top; leave some space for the cheese and the other toppings. 
  • Top each filled tortilla cup with cheese.
  • Return the muffin pan to bake in the oven for 15 minutes or until the cheese has all melted and is bubbly.
  • Baked Mini chicken Enchilada cups are ready.
  • Once the baking time is over, remove the cups from the oven.
  • Serve them warm, topped with sour cream, chopped green onions, and sliced olives.

VIDEO

RECIPE NOTES

 

Frequently Asked Questions

 
Can I make these Mini chicken Enchilada cups in advance?
Yes, you can partially prepare this mouth-watering recipe in advance and assemble it when ready to serve. Tortilla cups can be baked up to a day in advance and stored at room temperature.
Likewise, the filling can be made a day in advance and stored in the refrigerator in an air-tight container.
This way, you can save time and effort by partially preparing the recipe a day in advance.
Furthermore, adding the toppings (cheese) and baking can be done closer to the serving time. This will prevent the crispy tortilla cups from getting soggy.
To add more charm to the delicious Enchilada cups, garnish them at the last minute, and better still, do that right in front of your guests!
 
Can I store the leftovers of this dish?
These yummy Enchilada cups are best enjoyed fresh on the day they are made. But if you have leftovers, store them in an air-tight container in the fridge for up to 2 days.
You can also store the filling in an air-tight container in the refrigerator for 3 days.
 
Can I freeze these Enchilada cups?
I don’t recommend freezing these delicious savory treats as the crispy tortillas will get soggy upon thawing.
However, you can freeze the cooled filling in an air-tight container for up to 2 months and use it after thawing overnight in the refrigerator.

NUTRITION

Calories: 226kcal | Carbohydrates: 22g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 477mg | Potassium: 134mg | Fiber: 3g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 157mg | Iron: 2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Appetizer
Cuisine: Nut-free

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