Tex-Mex Chicken Tortilla Cups

Bite-sized delights filled with chicken, beans, corn, and spices, nestled in crispy tortilla cups. Perfect for parties and gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 pieces

Course: Appetizer, Main Course, Snack

Cuisine: Mexican, Tex-Mex

Calories: 150

For the Filling

2 cups cooked chicken, shredded Ensure the chicken is well-shredded
1 cup black beans, drained and rinsed
1 cup corn (canned or frozen) Can substitute with fresh corn if in season
1 cup salsa Use your favorite brand
1 teaspoon taco seasoning
12 small tortillas Whole wheat or corn tortillas for healthier option
1 cup shredded cheese (cheddar or Mexican blend) Feta or pepper jack can also be used

For Garnish

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, mix together the shredded chicken, black beans, corn, salsa, and taco seasoning until well combined.
Use a round cutter or a glass to cut the tortillas into small circles that will fit into a muffin tin.
Press each tortilla circle into the muffin tin to create a cup shape.
Spoon the chicken mixture into each tortilla cup generously and top with a sprinkle of shredded cheese.

Baking

Place the muffin tin in the preheated oven and bake for 15-20 minutes, until the cheese is melted and the tortillas are crispy.

Serving

Let them cool for a few minutes, then garnish with sour cream and fresh cilantro before serving.

Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 5-10 minutes for best results.