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Chicken Enchilada Tortilla Cups

(6)
  2 reviews
  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 2 servings
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A savory mixture of chicken, veggies and enchilada sauce is presented in tasty tortilla cups.

Ingredients

2
teaspoons vegetable oil
2
Old El Paso™ flour tortillas for burritos (8 inch) (from 11-oz package)
1/2
cup refrigerated taco sauce with seasoned shredded chicken (from 18-oz container)
1
can (7 oz) Green Giant™ Mexicorn® whole kernel corn, red and green peppers, drained (1 cup)
1/2
cup chopped plum (Roma) tomatoes (1 1/2 medium)
1/4
cup Old El Paso™ enchilada sauce or Old El Paso™ Thick 'n Chunky salsa
1/2
cup finely shredded Colby-Monterey Jack cheese (2 oz)
2
tablespoons chopped green onions (green tops only)

Steps

  • 1 Heat oven to 375ºF. Line 15x10x1-inch pan with foil. Place 2 (10-oz) custard cups upside down in pan. Brush outsides of cups with 1 teaspoon of the oil.
  • 2 Brush one side of tortillas with remaining 1 teaspoon oil; place tortillas over cups, oil side up. Bake 8 to 10 minutes or until light golden (tortillas will soften and drape over cups as they bake). Carefully remove tortillas from custard cups; turn tortilla cups over. Cool 2 minutes.
  • 3 In medium microwavable bowl, place taco sauce with shredded chicken. Cover and microwave on High 2 to 4 minutes, stirring halfway through, until hot. Stir in corn, tomatoes and enchilada sauce. Microwave on High 1 to 2 minutes or until warm. Spoon warm mixture evenly into baked tortilla cups. Top each with cheese and onions.
  • 1 Heat oven to 375ºF. Line 15x10x1-inch pan with foil. Place 2 (10-oz) custard cups upside down in pan. Brush outsides of cups with 1 teaspoon of the oil.
  • 2 Brush one side of tortillas with remaining 1 teaspoon oil; place tortillas over cups, oil side up. Bake 8 to 10 minutes or until light golden (tortillas will soften and drape over cups as they bake). Carefully remove tortillas from custard cups; turn tortilla cups over. Cool 2 minutes.
  • 3 In medium microwavable bowl, place taco sauce with shredded chicken. Cover and microwave on High 2 to 4 minutes, stirring halfway through, until hot. Stir in corn, tomatoes and enchilada sauce. Microwave on High 1 to 2 minutes or until warm. Spoon warm mixture evenly into baked tortilla cups. Top each with cheese and onions.

Expert Tips

Eight-inch tortillas are best for this recipe; larger tortillas won't hold their shape when baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
38%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
950mg
39%
Total Carbohydrate
50g
17%
Dietary Fiber
6g
22%
Sugars
5g
5%
Protein
19g
19%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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