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.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 cups

Course: Appetizer, Main Dish

Cuisine: Tex-Mex

Calories: 120

Ingredients Method Notes

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

Method

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.