Easy Enchilada Cups

Ingredients

• 1 package (232 g; 8.2 oz, 10 tortillas)small flour tortillas for soft tacos and fajitas
• 1 can (283 g; 10 oz)mild red enchilada sauce
• 1 can (397 g; 14 oz), rinsed and drainedblack beans
• 1 can (113 g; 4 oz)chopped green chillies
• 280 g (2 cups), shreddedcooked chicken, or another filling of your choice
• 80 g (½ cup)whole-kernel sweetcorn
• 100 g (1 cup), shreddedMexican-blend cheese
• 4 g (¼ cup), choppedfresh coriander
• 25 g (¼ cup), thinly slicedspring onions

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Shape the cups

   Gently pleat one tortilla into each cup of a standard muffin tin so it sits snugly, leaving an opening in the centre for the filling. Bake for 10–12 minutes, until the tortillas have firmed up on all sides, then take the tin out and set it aside.

3. 3

   Mix the filling

   While the tortilla cups bake, combine the enchilada sauce, black beans, green chillies, chicken and sweetcorn in a large bowl. Toss until evenly mixed.

4. 4

   Fill and bake

   Carefully spoon the filling into the tortilla cups, filling each nearly to the brim. Add a pinch of cheese to each one, then bake for 15 minutes, until the cheese has melted and the filling is hot.

5. 5

   Add the toppings

   Remove the tin from the oven and scatter the coriander and spring onions evenly over the cups. Serve warm.

What are enchilada cups?

Enchiladas are a Mexican dish built around tortillas and a chilli sauce, commonly filled and baked. These cups borrow those flavours but use small flour tortillas shaped in a muffin tin, making individual portions that are easy to pick up and share.

Here, chicken, black beans, sweetcorn and green chillies make a hearty filling, while red enchilada sauce brings everything together. Briefly baking the empty shells first helps them keep their shape once filled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 18g protein, 24g carbs, 7g fat.

The tortillas, beans and sweetcorn provide most of the carbohydrates and fibre; chicken and beans contribute protein, while the cheese supplies much of the fat. Have a cup with a generous side salad or extra vegetables for a more balanced plate.

Why these ingredients work

Tortillas: small flour tortillas fit standard muffin cups and pleat into sturdy little shells. Use the specified soft-taco size so there is room for filling without closing the centre.

Get the shells ready

Pleats: fold the tortilla edges gently as you tuck each one into the tin. Avoid pressing the sides too tightly into the middle, since the cup needs an open space for its filling.

First bake: 10–12 minutes is the guide, but look for shells that have firmed on all sides. They will bake again once filled, so there is no need to brown them deeply at this stage.

Make an evenly filled mixture

Draining: rinse and drain the black beans well before adding them, so excess liquid does not make the filling watery. The sauce should coat the ingredients rather than pool at the bottom of the bowl.

Mixing: toss the chicken, beans, chillies and sweetcorn until the sauce is distributed throughout. This helps each cup get a varied spoonful of filling.

Check the final bake

Cheese: a pinch on each cup gives the tops a melted finish without hiding the filling. Bake for 15 minutes, checking that the cheese has melted and the centre of the filling is hot.

Serving: add the coriander and spring onions after baking to keep their fresh flavour. Let the cups sit briefly before lifting them from the tin, as the shells will be hot and crisp.

Serve them as a meal or snack

For a light meal, pair the cups with a crisp green salad or sliced vegetables. At a gathering, serve them warm on a platter with extra salsa or a bowl of salad alongside.

Recipe notes & tips

• Use a standard muffin tin so the tortillas sit securely while baking.
• Drain the beans thoroughly before mixing them into the filling.
• Keep the tortilla centres open while pleating so they are easy to fill.
• Divide the filling evenly between all 10 cups for consistent portions.
• Add the fresh coriander and spring onions just before serving.

Variations

• Use another filling: Swap the chicken for another filling you prefer, as suggested in the recipe.
• Add heat: Use hot enchilada sauce instead of mild for a spicier result.
• Try extra vegetables: Stir diced peppers into the filling before spooning it into the cups.
• Change the cheese: Use a different shredded melting cheese in place of the Mexican blend.
• Make them meat-free: Leave out the chicken and add more black beans or vegetables.

Common mistakes to avoid

• Closing the centres: Tight pleats can leave too little room for filling; keep an opening in each shell.
• Skipping the first bake: Unbaked shells may not hold their shape as well; firm them in the oven for 10–12 minutes first.
• Leaving beans wet: Excess liquid can loosen the filling; rinse and drain the beans thoroughly.
• Overfilling the cups: Filling past the brim makes them harder to handle; stop just below the top.
• Serving straight from the tin: The cups are hot after baking; handle them carefully when serving.

How to store

Refrigerate leftover cups in a covered container for up to 3 days. Reheat in an oven at 175°C (350°F) until hot; the tortillas may soften somewhat after storage.

Frequently asked questions