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Muffin Tin Chicken Tacos
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Prep Time:
15 minutes
Total Time:
35 minutes
Revamp taco night with a creative muffin tin twist for a fun and delicious meal.
Ingredients:
  • 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup shredded cooked chicken breast
  • 1 cup thick & chunky salsa
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • Shredded lettuce, if desired
  • Sour cream, if desired
  • Additional thick & chunky salsa, if desired
Instructions:
  • Preheat your oven to 350°F and generously spray a 12-cup muffin tin with cooking spray.
  • Cut 2 rounds from each tortilla using a 4-inch round cookie cutter. Place the rounds on a microwavable plate and microwave on High for 15 seconds to soften. Press each round into a muffin cup using the bottom of a small juice glass.
  • Combine chicken and salsa in a medium bowl. Divide 1 teaspoon of cheese into each tortilla-lined cup, then fill each cup with 1 heaping tablespoon of the chicken mixture. Finish by topping each cup with another teaspoon of cheese.
  • Bake for 18 to 20 minutes, or until the cheese is gooey and the tortillas are golden and crisp.
  • Garnish each serving with lettuce, sour cream, and extra salsa or preferred taco toppings.

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