Tex-Mex Chicken Tortilla Cups
Delightful bite-sized treats filled with chicken, cheese, black beans, and corn, perfect for gatherings and parties.
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
- ½ 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.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, cheese, black beans, corn, diced tomatoes, and taco seasoning. Stir well.
- Using a round cutter or the rim of a glass, cut 12 small circles from the tortillas.
Assembly
- Spray a muffin tin with cooking spray. Press each tortilla circle into the muffin cups to form a cup shape.
- Spoon the chicken mixture into each tortilla cup, filling them to the top without overflowing.
Baking
- Bake in the preheated oven for 15-20 minutes, until crispy and cheese is melted.
- Let cool slightly before removing from the tin.
Serving
- 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.
