Easy Enchilada Cups
Ingredients
The cups
-
1
package
Old El Paso Small Flour Tortillas (10-count)
The filling
-
1
can
Old El Paso Red Enchilada Sauce (10-ounce)
-
1
can
black beans (14-ounce, rinsed and drained)
-
1
can
Old El Paso chopped green chiles (4-ounce)
-
2
cups
shredded cooked chicken
-
½
cup
whole-kernel corn
-
1
cup
shredded Mexican-blend cheese
-
¼
cup
chopped fresh cilantro
-
¼
cup
thinly-sliced green onions
Instructions
- Preheat the oven to 350°F.
- Tuck each tortilla into the cups of a muffin pan and bake for 10-12 minutes until slightly hardened.
- In a bowl, combine enchilada sauce, black beans, green chiles, chicken, and corn. Mix until combined.
- Spoon the filling into each tortilla cup and top with cheese.
- Return to the oven and bake for 15 minutes until cheese is melted and filling is warmed through.
- Sprinkle with cilantro and green onions before serving warm.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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