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Muffin-Tin Chicken Enchiladas

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By Betty Crocker Kitchens
Updated May 25, 2022
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These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.

Muffin-Tin Chicken Enchiladas

  • Prep Time 20 min
  • Total 40 min
  • Servings 12
  • Ingredients 8
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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

  • Step 
    1
    Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • Step 
    2
    Heat bowls as directed on package. Press 1 bowl into each muffin cup. Bake 5 minutes.
  • Step 
    3
    Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among bowls in muffin cups.
  • Step 
    4
    Bake 14 to 17 minutes or until bowls are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

Nutrition

130 Calories
6g Total Fat
9g Protein
9g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
240mg
10%
Potassium
105mg
3%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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