Mini Enchiladas
When you don’t want the whole enchilada, these chicken-filled Mini Enchiladas will take you south of the border in minutes.
Servings 10
Baking Temp 350°F
Equipment
- Standard-sized muffin pan
- Large mixing bowl
Ingredients
- 1 10-count package small flour tortillas
- 1 10-ounce can red enchilada sauce
- 1 4-ounce can chopped green chiles
- 3 cups shredded rotisserie chicken
- ½ cup whole-kernel corn
- 1 cup shredded Mexican-blend cheese
- ¼ cup thinly sliced green onions
Instructions
For the Mini Enchiladas
- Preheat oven to 350°F.
- Tuck 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 you 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.
- While the tortillas are baking, combine the enchilada sauce, green chiles, chicken and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
- Once 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.
- Remove from the oven and sprinkle the top of each cup with green onions. Serve warm.