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Muffin-Tin Chicken Enchiladas
Muffin-Tin Chicken Enchiladas
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Prep Time:
20 minutes
Total Time:
40 minutes
Enchilada cups bursting with festive flavor, minus the mess.
Ingredients:
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 2 cups chopped cooked chicken
  • 6 green onions, thinly sliced, green and white parts separated
  • 1/4 cup fresh, canned or frozen (thawed) corn kernels
  • 1 cup shredded Mexican 4-cheese blend (4 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/4 cup diced tomato
  • 2 tablespoons chopped fresh cilantro leaves
Instructions:
  • Preheat your oven to 350°F and generously spray a 12-cup muffin tin with cooking spray.
  • Follow package directions to warm the bowls. Press one bowl into each muffin cup and bake for 5 minutes.
  • In a medium bowl, combine chicken, green onion whites, corn, and cheese. Mix in enchilada sauce. Spoon mixture evenly into muffin cups.
  • Bake for 14 to 17 minutes until the bowls are golden and the mixture is hot. Garnish with chopped green onion tops, tomato, and cilantro. Serve while still warm.

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