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Tex Mex Chicken Tortilla Cups

Delicious handheld bites filled with seasoned chicken, cheese, and fresh veggies, perfect for appetizers, lunch, or a light 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: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes (fresh or canned)
  • 1/4 cup chopped green onions
  • 1/4 cup cilantro, chopped
  • 1 tablespoon taco seasoning
  • 12 small flour or corn tortillas
  • 1 tablespoon cooking spray or olive oil for coating the muffin tin

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray or brush with olive oil.
  2. Using a round cookie cutter, cut each tortilla into smaller circles that will fit into the muffin tin. Gently press each tortilla circle into the muffin tin molds to create a cup shape.
  3. In a bowl, mix together the shredded chicken, cheese, black beans, corn, diced tomatoes, green onions, cilantro, and taco seasoning. Stir until combined.
  4. Spoon the chicken mixture evenly into each tortilla cup. Fill them generously but avoid overfilling to prevent spilling.
  5. Bake the tortilla cups in the preheated oven for about 15-20 minutes, or until the tortillas are crispy and the cheese has melted.
  6. Once they’re done baking, remove the tortilla cups from the oven and let them cool for a few minutes before serving.

Notes

For the best texture, avoid overcrowding the tortilla cups with filling. Keep an eye on baking time as it may vary. Watch for burning; cover edges with aluminum foil if needed. Tex Mex Chicken Tortilla Cups can be served warm with salsa, guacamole, or a refreshing sour cream dip.