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Tex-Mex Chicken Tortilla Cups

Delightful Tex-Mex Chicken Tortilla Cups filled with a hearty mixture of chicken, cheese, and veggies, perfect for gatherings and quick meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use leftover rotisserie chicken if desired.
  • 1 cup shredded cheese (cheddar or Mexican blend) Monterey Jack or pepper jack can be used for extra flavor.
  • 1 cup black beans, drained and rinsed Substitute with pinto beans or kidney beans if needed.
  • 1 cup corn kernels Fresh, frozen, or canned corn can be used.
  • 1 teaspoon taco seasoning Make your own blend if preferred.
  • 1 package small tortilla cups
For Serving
  • to taste sour cream
  • to taste salsa

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This ensures your tortilla cups bake evenly.
Mix Ingredients
  1. In a large bowl, combine the shredded chicken, cheese, black beans, corn, and taco seasoning. Mix well to ensure an even coating.
Fill Tortilla Cups
  1. Carefully place the tortilla cups in a baking dish and fill each cup with the chicken mixture, packing it gently.
Bake
  1. Put the filled tortilla cups in the oven and bake for 10-15 minutes until heated through and the cheese is melted and bubbly.
Serve
  1. Serve the tortilla cups warm with sour cream and salsa for dipping.

Notes

Be cautious not to overfill the cups to prevent overflow. If cheese doesn’t melt to your liking, broil for an additional minute. Let them cool slightly before serving to avoid burns.