Tex-Mex Chicken Tortilla Cups
Delicious bite-sized tortilla cups filled with chicken, beans, and cheese, perfect for any occasion.
Ingredients
For the Tortilla Cups
- 4 small small flour tortillas Can substitute with corn tortillas for a gluten-free option.
For the Filling
- 1 cup cooked shredded chicken Use rotisserie chicken for convenience.
- 1 cup black beans Drained and rinsed.
- 1 cup corn kernels Fresh, frozen, or canned corn can be used.
- 1 cup shredded cheese Cheddar or Mexican blend recommended.
- ½ cup salsa Use your favorite brand or homemade.
- 1 teaspoon chili powder Adjust based on desired spice level.
- ½ teaspoon cumin Adds warmth and depth to the flavor.
- to taste Salt and pepper Season to preference.
- to taste Chopped cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tortillas into circles that can fit into the muffin tin. Press each circle carefully into the muffin tin to create a cup shape.
Making the Filling
- In a mixing bowl, combine the cooked shredded chicken, black beans, corn, salsa, chili powder, cumin, salt, and pepper. Stir until the ingredients are well mixed.
Assembling the Cups
- Evenly fill each tortilla cup with the chicken mixture. Make sure not to overfill.
- Sprinkle shredded cheese on top of each filled tortilla cup.
Baking
- Place the muffin tin in the oven and bake for 15-20 minutes, or until the tortillas are golden and crispy and the cheese is melted.
Serving
- Once out of the oven, garnish the tortilla cups with chopped cilantro before serving.
Notes
Store leftover tortilla cups in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven (350°F or 175°C) for about 10 minutes.
