Chicken Enchilada Tortilla Cups

(6)
  2 reviews
  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 2 servings

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)

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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