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Tex-Mex Chicken Tortilla Cups

Delicious and fun bite-sized treats filled with all your favorite Tex-Mex flavors, perfect for parties or a cozy night in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded Use leftover chicken for convenience.
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to substitute with mozzarella or pepper jack.
  • 1/2 cup salsa Different varieties can be used for variation.
  • 1 tablespoon olive oil For brushing the tortillas.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish Adds a fresh touch.
For the tortilla cups
  • 12 small corn tortillas Use gluten-free tortillas if needed.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, black beans, corn, shredded cheese, salsa, cumin, salt, and pepper. Stir until everything is well mixed.
  3. Brush each tortilla lightly with olive oil and then press each tortilla into a muffin tin to create small cups.
  4. Carefully fill each tortilla cup with the chicken mixture, making sure they are packed in well but not overflowing.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes until the tortillas are crispy and the cheese is melted.
  2. Remove the cups from the oven and let them cool slightly. Garnish with chopped cilantro before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness. Assemble ahead of time and bake right before serving.