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Easy Enchilada Cups

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  • Prep 15 min
  • Total 35 min
  • Servings 12
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These Easy Enchilada Cups are fun to make, easy to customize, and so delicious!
Created Mar 1, 2017
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Ingredients

  • 1 (12-count) package Old El Paso™ Medium Flour Tortillas (6-inch)
  • 1 (10 oz /284 mL) can red enchilada sauce or 1 1/4 cup salsa
  • 1 (19 oz/540 mL) can black beans, rinsed and drained
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 2 cups shredded cooked chicken (*or other desired filling, see options below)
  • 1/2 cup whole-kernel corn
  • 1 cup shredded Mexican-blend cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly-sliced green onions

Steps

  •  
    1
    Heat oven to 350°F.
  •  
    2
    Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
  •  
    3
    While the tortillas are baking, combine the enchilada sauce, black beans, green chilies, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
  •  
    4
    Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
  •  
    5
    Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.

Expert Tips

  • Tip 1
    Feel free to substitute any cooked protein (steak, fish, shrimp) and/or cooked vegetables in place of the chicken.

Nutrition Information

No nutrition information available for this recipe
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