Tex-Mex Chicken Tortilla Cups

Fun and delicious tortilla cups filled with seasoned chicken, black beans, corn, and cheese, perfect for parties or quick dinners.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 cups

Course: Appetizer, Main Dish

Cuisine: Tex-Mex

Calories: 230

Ingredients Method Notes

Ingredients

For the filling

2 cups cooked chicken breast, shredded Use seasoned chicken for added flavor.
1 can black beans, drained and rinsed Adds fiber and protein.
1 cup corn, canned or frozen Provides sweetness and texture.
1 cup bell peppers, diced Use a mix of colorful peppers for presentation.
2 tablespoons taco seasoning Adjust to taste for spiciness.
1 cup cheddar or Mexican blend cheese Melt for the topping.

For the cups

12 small tortillas Feel free to use whole wheat for a healthier option.

To serve

1 cup sour cream Optional for topping.
1 cup salsa Optional for serving.

Method

Preparation

Preheat your oven to 375°F (190°C).
Cook the chicken breast until fully cooked, then shred it and mix with taco seasoning.
Cut the tortillas into circles and press them into a muffin tin.

Assembly and Cooking

Fill each tortilla cup with shredded chicken, black beans, corn, diced bell peppers, and top with cheese.
Bake for 15-20 minutes until golden brown and cheese is melted.

Serving

Let the cups cool slightly before serving with sour cream and salsa.

Notes

For the best texture, do not overfill the tortilla cups. Store leftovers in an airtight container for up to 3 days. Reheat in the oven for optimal crispiness.