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
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
-
Step1Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
-
Step2Heat bowls as directed on package. Press 1 bowl into each muffin cup. Bake 5 minutes.
-
Step3Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among bowls in muffin cups.
-
Step4Bake 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
1/2Tips from the Betty Crocker Kitchens
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