Best 4 Chicken Enchilada Cups Recipes
**Indulge in a Culinary Delight: Discover the Enticing Flavors of Chicken Enchilada Cups**
Embark on a tantalizing culinary journey with our delectable chicken enchilada cups, a symphony of flavors that will ignite your taste buds. These individual cups, bursting with authentic Mexican flavors, are the perfect party appetizer or a quick and easy weeknight meal. Featuring a crispy tortilla cup filled with tender chicken, a savory enchilada sauce, and a blanket of melted cheese, these enchilada cups promise an explosion of taste in every bite. Accompanied by three additional variations – a vegetarian delight, a spicy kick, and a creamy avocado twist – our chicken enchilada cup recipes cater to diverse palates, ensuring an unforgettable dining experience. Get ready to embark on a flavor adventure that will leave you craving more!
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
ENCHILADA CUPS
Provided by Gaby Dalkin
Categories appetizer
Time 1h10m
Yield 8 to 12 servings (24 small enchilada cups)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.
- Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.
- Sprinkle the top of each cup evenly with desired garnishes and serve warm.
- Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.
- For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.
- For roasted jalapeno guacamole, fold in the diced roasted jalapenos.
- For feta guacamole, fold in the feta cheese. Top with more feta before serving.
MUFFIN-TIN CHICKEN ENCHILADAS
These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
- Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
- Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
Tips:
- To prepare the chicken enchilada cups, you will need muffin tins and wonton wrappers. - Ensure the wonton wrappers are submerged in water to soften before filling them. - For a crispier wonton cup, brush the wonton papers with oil before baking in the oven. - Add your favorite toppings to the chicken enchilada cups before serving.Conclusion:
Chicken enchilada cups are a delicious and easy meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or as a party appetizer. With just a few simple ingredients, you can create a delicious and satisfying meal that everyone will love.
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