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Chicken Enchilada Cups

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  • 6 Del Angel uncooked flour tortillas for burritos
  • 1 cup shredded cooked chicken breast
  • 1 can chipotle or enchilada Mexican cooking sauce
  • 1/2 cup shredded Mexican cheese blend (2 oz)
  • Sour cream, if desired
  • Sliced green onions, if desired


  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Prepare as directed on the stove top let cool. Place each in muffin cup, using bottom of small juice glass to press into each cup.
  3. In 2-quart saucepan, stir together chicken and cooking sauce. Cook over medium heat 5 minutes.
  4. Place 1 teaspoon cheese in bottom of each tortilla-lined cup. Spoon 1 heaping tablespoon chicken mixture into each. Top each with another teaspoon of cheese.
  5. Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  6. To serve, top each with sour cream and green onions.

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