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.
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
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, corn, salsa, and taco seasoning. Stir everything thoroughly until all ingredients are evenly mixed.
- 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
- Spoon the chicken mixture into each tortilla cup, filling them generously, and then sprinkle shredded cheese on top.
- 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
- 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.
