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Tex-Mex Chicken Tortilla Cups

Delightful Tex-Mex Chicken Tortilla Cups filled with shredded chicken, salsa, cheese, and baked to golden perfection, perfect for parties or quick dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 cups
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded Can substitute with shredded beef or turkey.
  • 1 cup shredded cheese (cheddar or Mexican blend) Experiment with different types of cheese like pepper jack for added flavor.
  • 1 cup salsa Use mild salsa for less spice.
  • 8 small tortillas Corn tortillas can be used for a gluten-free option.
  • 1 can black beans, drained and rinsed Can swap with pinto beans or chickpeas.
  • 1 tsp taco seasoning
  • 1 avocado, diced For garnishing.
  • Sour cream (for topping) Consider using Greek yogurt for a lighter option.
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the small tortillas into circles using a round cookie cutter or glass, and place each circle into a muffin tin.
  3. In a mixing bowl, combine the shredded chicken, salsa, drained black beans, and taco seasoning. Mix well.
Assembly and Baking
  1. Spoon the chicken and salsa mixture into each tortilla cup.
  2. Top each filled cup with shredded cheese.
  3. Bake for 15-20 minutes, or until the cheese is melted and edges of the cups are golden brown.
  4. Let cool slightly, then top with diced avocado, a dollop of sour cream, and fresh cilantro before serving.

Notes

For best results, ensure your oven is fully preheated. Keep an eye on the cups to avoid burning. If using corn tortillas, press them well into the muffin tins to hold their shape.