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Tex-Mex Chicken Tortilla Cups

Crunchy tortilla cups filled with savory chicken, cheese, and spices, perfect as an appetizer or easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Appetizer, Main Course, Snack
Cuisine: Mexican, Tex-Mex
Calories: 200
Ingredients Method Notes

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.
  • 1/2 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine shredded chicken, cheese, black beans, corn, salsa, chili powder, salt, and pepper. Mix until well combined.
  3. Brush a muffin tin with olive oil to prevent sticking.
  4. Cut tortillas into circles using a round cutter or the rim of a glass. Press each circle into the muffin tin to create cups.
  5. Spoon the chicken mixture into each tortilla cup, filling them generously.
Baking
  1. 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
  1. Let the cups cool slightly before serving to prevent burns.
  2. 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.