Tex-Mex Chicken Tortilla Cups
Delightful Tex-Mex Chicken Tortilla Cups combine seasoned chicken, cheese, black beans, and corn in crispy tortilla cups, perfect for parties or family meals.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken You can use rotisserie or leftover chicken.
- 1 cup shredded cheese (cheddar or Mexican blend) Feel free to mix different types of cheese.
- 1 cup black beans, rinsed and drained Substitute with pinto or kidney beans for variety.
- 1 cup corn Can use fresh, frozen corn, or diced bell peppers.
- 1 tsp taco seasoning
- 12 pieces small tortilla cups or mini tortillas Shape mini tortillas into cups using a muffin tin.
For Serving
- to taste sour cream
- to taste salsa
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, cheese, black beans, corn, and taco seasoning. Stir well until everything is evenly mixed.
- Place your tortilla cups or mini tortillas in a baking dish.
- Spoon the chicken mixture into each tortilla cup, being careful not to overfill.
Baking
- Place the baking dish in the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
- Remove from the oven and let cool for a minute before serving.
Serving
- Serve with sour cream and salsa on the side for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10 minutes.
