We absolutely love chicken enchiladas. It’s usually the first thing that comes to mind when I want to use my leftover chicken up. The recipe for the 20 Minute Chicken Enchilada Cups came when I ran out of dishes for Chicken Enchiladas one day at school. I was trying to think of a fun way to make these enchiladas for my kiddos without having to make the enchiladas in a giant hotel pan. I saw our muffin tins sitting in my cabinet, and my mind went right to Mini Chicken Enchiladas or Chicken Enchilada Cups. All the deliciousness of chicken enchiladas in an easy to eat cup.
I actually think that the kids preferred these chicken enchilada cups to the real thing. They are easy to eat, and there aren’t any crispy ends, like traditional enchiladas. I preferred them my self too, because I am not really a fan of the mushy, enchilada sauce covered flour tortilla that is an enchilada.
To make these Chicken Enchilada Cups, I used leftover Mexican Roasted Chicken, and combined it with my Homemade Enchilada Sauce. The other great benefit of making enchilada cups over traditional chicken enchiladas is that they cook up a lot quicker, and dinner can be ready in about 30 minutes. If you get the kids to help, dinner can be ready even sooner. Having enchilada sauce prepared ahead of time will make making dinner quicker too.
Not only is this recipe great for a quick and easy dinner, but it also doubles as a perfect tailgate or game day recipe.
1 1/2 cups homemade enchilada sauce
3 cups leftover shredded chicken
snack size flour tortillas
16 oz shredded cheddar or Mexican blend cheese
Preheat oven to 375 degrees.
Mix 1/2 cup enchilada sauce, shredded chicken and half of the cheese in a bowl. Set aside.
Place a tortilla over a muffin tin, and use a small cup to press into the cup. Carefully trim off any excess tortilla with your fingers. You can usually get two muffin cups full with one tortilla.
Place 2-3 tbsp of chicken mixture in each tortilla lined muffin tin.
Top each enchilada cup with leftover enchilada sauce.
Top with remaining cheese.
Bake for 15 minutes, or until cheese is bubbly.
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Prefer traditional Chicken Enchiladas? Try this simple recipe that uses leftover chicken, just like these enchilada cups.