Go Back Email Link
–+ servings

Chicken Enchilada Cups

These Chicken Enchilada Cups are a fun and easy twist on classic enchiladas, baked in muffin tins for individual servings!
Prep : 10 Total : 25 minutes
Rate Pin Share Recipe Print Recipe

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken shredded
  • 1 can enchilada sauce 15 ounces, mild
  • 1 cup shredded cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 1 can diced tomatoes 10 ounces, drained
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon salt
  • 0.125 teaspoon black pepper

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  • In a large bowl, combine the shredded chicken, enchilada sauce, half of the cheddar cheese, Monterey Jack cheese, drained diced tomatoes, sour cream, chopped cilantro, chili powder, cumin, garlic powder, salt, and pepper. Stir well to combine.
  • Spoon the mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  • Bake for 20-25 minutes, or until heated through and lightly golden on top. Sprinkle with the remaining cheddar cheese during the last 5 minutes of baking.
  • Let cool slightly before removing from the muffin tin. Serve warm.

Notes

Serve with your favorite enchilada toppings like avocado, salsa, or extra sour cream!