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Tex-Mex Chicken Tortilla Cups

Delightful bite-sized treats filled with chicken, cheese, black beans, and corn, perfect for gatherings and parties.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Appetizer, Party Food, Snack
Cuisine: Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works great.
  • 1 cup shredded cheese (cheddar or Mexican blend) Pepper jack can be used for a spicy kick.
  • 1 cup black beans, rinsed and drained Pinto beans can be used as a substitute.
  • 1 cup corn
  • 1/2 cup diced tomatoes
  • 1 teaspoon taco seasoning
Tortilla Cups
  • 12 small tortillas Alternatively, cut large tortillas into smaller circles.
  • 1 spray cooking spray For greasing the muffin tin.
For Serving
  • sour cream For dipping.
  • salsa For dipping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, cheese, black beans, corn, diced tomatoes, and taco seasoning. Stir well.
  3. Using a round cutter or the rim of a glass, cut 12 small circles from the tortillas.
Assembly
  1. Spray a muffin tin with cooking spray. Press each tortilla circle into the muffin cups to form a cup shape.
  2. Spoon the chicken mixture into each tortilla cup, filling them to the top without overflowing.
Baking
  1. Bake in the preheated oven for 15-20 minutes, until crispy and cheese is melted.
  2. Let cool slightly before removing from the tin.
Serving
  1. Serve warm with sour cream and salsa on the side.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or microwave for 30 seconds.