Tex-Mex Chicken Tortilla Cups
Crunchy tortilla cups filled with savory chicken, cheese, and spices, perfect as an appetizer or easy weeknight dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 cup shredded cheese (cheddar or Mexican blend) You can also use pepper jack or mozzarella.
- 1 cup black beans, drained and rinsed Provides added fiber and protein.
- 1 cup corn kernels Fresh or frozen corn can be used.
- ½ cup salsa Choose your favorite type.
- 12 small flour tortillas Corn tortillas can be used for a gluten-free option.
- 1 tablespoon olive oil For greasing the muffin tin.
- 1 teaspoon chili powder Adjust to taste.
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, cheese, black beans, corn, salsa, chili powder, salt, and pepper. Mix until well combined.
- Brush a muffin tin with olive oil to prevent sticking.
- Cut tortillas into circles using a round cutter or the rim of a glass. Press each circle into the muffin tin to create cups.
- Spoon the chicken mixture into each tortilla cup, filling them generously.
Baking
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, until the tortillas are golden brown and the cheese has melted.
Serving
- Let the cups cool slightly before serving to prevent burns.
- Serve warm, garnished with fresh cilantro, diced avocados, or a dollop of sour cream and guacamole.
Notes
These cups can be made ahead of time. Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave. If freezing, they can be baked from frozen, adding a few extra minutes to cooking time.
