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Tex-Mex Chicken Tortilla Cups

Delightful and crunchy Tex-Mex Chicken Tortilla Cups filled with shredded chicken, black beans, corn, and cheese, perfect for gatherings and quick meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked, shredded chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 teaspoon taco seasoning
  • 1 cup shredded cheese
Tortilla Cups
  • 12 small tortillas
  • Oil for brushing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, black beans, corn, salsa, and taco seasoning. Stir everything thoroughly until all ingredients are evenly mixed.
  3. Using a cookie cutter or the rim of a glass, cut the tortillas into rounds. Press each round into the cups of a muffin tin to form a tortilla cup. Brush the inside of each cup lightly with oil.
Baking
  1. Spoon the chicken mixture into each tortilla cup, filling them generously, and then sprinkle shredded cheese on top.
  2. Place the muffin tin in the preheated oven. Bake for 15-20 minutes or until the tortilla edges are crispy and the cheese is melted and bubbly.
Serving
  1. Once baked, remove the tortilla cups from the tin and let them cool for a few minutes. Serve warm.

Notes

Serve Tex-Mex Chicken Tortilla Cups with extra salsa, guacamole, or sour cream for dipping. They can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for about 10-15 minutes.