Easy Enchilada Cups

These Easy Enchilada Cups are quick and simple to make, easy to customize with your favorite enchilada ingredients and totally delicious! Old El Paso™ makes it easy to create chicken enchilada cups with our small flour tortillas, red enchilada sauce and chopped green chiles. Make them into a full meal with a side salad or spice up a potluck—the choice is yours, and the party is here!

📝 Ingredients

• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 2 cups shredded cooked chicken (*or other desired filling, see options below)
• 1/2 cup whole-kernel corn
• 1 cup shredded Mexican-blend cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly-sliced green onions

👨‍🍳 Instructions

1. 1Heat oven to 350°F.
2. 2Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
3. 3While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
4. 4Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
5. 5Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.