Best 3 Muffin Tin Chicken Enchiladas Recipes
**Indulge in a Flavorful Twist on Mexican Cuisine: Explore Our Collection of Muffin Tin Chicken Enchiladas Recipes**
Embark on a culinary journey to savor the delightful flavors of Mexican cuisine with our carefully curated collection of muffin tin chicken enchiladas recipes. These delectable dishes, bursting with authentic Mexican spices and tender chicken, promise an explosion of taste in every bite. Whether you prefer a classic enchilada experience or crave a unique twist, our recipes cater to a range of preferences. From traditional red sauce enchiladas to vibrant green tomatillo enchiladas, each recipe offers a distinct flavor profile that will tantalize your taste buds. Prepare to be captivated by the cheesy goodness of our cheese enchiladas or spice things up with our spicy chicken enchiladas. And for those seeking a healthier alternative, our low-carb enchiladas and chicken enchilada bowls offer delicious options without compromising on taste. So, get ready to satisfy your cravings and impress your loved ones with these irresistible muffin tin chicken enchiladas.
MUFFIN-TIN CHICKEN POTPIES
I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! -Melissa Haines, Valparaiso, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 1049mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
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
MUFFIN-TIN TAMALE CAKES
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
Tips:
- For a gluten-free option, use gluten-free tortillas.
- To make the enchiladas spicier, add a teaspoon of chili powder or cayenne pepper to the enchilada sauce.
- For a vegetarian option, omit the chicken and add extra vegetables, such as bell peppers, zucchini, or mushrooms.
- To make the enchiladas ahead of time, prepare them according to the recipe and then refrigerate for up to 24 hours. When ready to serve, bake as directed.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.
Conclusion:
Muffin tin chicken enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you are looking for a quick and easy meal, give muffin tin chicken enchiladas a try.
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