Tex Mex Chicken Tortilla Cups
Delicious handheld bites filled with seasoned chicken, cheese, and fresh veggies, perfect for appetizers, lunch, or a light dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes (fresh or canned)
- ¼ cup chopped green onions
- ¼ cup cilantro, chopped
- 1 tablespoon taco seasoning
- 12 small flour or corn tortillas
- 1 tablespoon cooking spray or olive oil for coating the muffin tin
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray or brush with olive oil.
- Using a round cookie cutter, cut each tortilla into smaller circles that will fit into the muffin tin. Gently press each tortilla circle into the muffin tin molds to create a cup shape.
- In a bowl, mix together the shredded chicken, cheese, black beans, corn, diced tomatoes, green onions, cilantro, and taco seasoning. Stir until combined.
- Spoon the chicken mixture evenly into each tortilla cup. Fill them generously but avoid overfilling to prevent spilling.
- Bake the tortilla cups in the preheated oven for about 15-20 minutes, or until the tortillas are crispy and the cheese has melted.
- Once they’re done baking, remove the tortilla cups from the oven and let them cool for a few minutes before serving.
Notes
For the best texture, avoid overcrowding the tortilla cups with filling. Keep an eye on baking time as it may vary. Watch for burning; cover edges with aluminum foil if needed. Tex Mex Chicken Tortilla Cups can be served warm with salsa, guacamole, or a refreshing sour cream dip.
