Mini Cheesy Chicken Enchiladas

Mini Cheesy Chicken Enchiladas These individual chicken enchilada cups will absolutely thrill your family. Cooked chicken, picante sauce, sour cream, cream of chicken soup and Monterey Jack cheese combine to make a tasty filling for warm flour tortilla cups. Pop them in the oven for 20 minutes and you’ve got a creative, delicious meal that can’t be beat.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 5 mins

    SERVING : 6

    YIELD : 6 servings

  • Heat the oven to 350 degrees F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.

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  • Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.

  • Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.

Per Serving: 438 calories; protein 24.4g; carbohydrates 39.8g; fat 19.5g; cholesterol 60.2mg; sodium 1153.1mg.