Name: ENCHILADA CUPS: Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 12 small flour tortillas; 1 10-oz can red enchilada sauce; 1 14-oz can black beans, drained and rinsed; 1 4-oz can diced green chilies; 2 ½ cups shredded rotisserie chicken; ¾ cup corn kernels; 2 tbsp taco seasoning; 1 cup Mexican-blend cheese; ¼ cup chopped fresh cilantro; 1-2 green onions, thinly sliced; 1 Roma tomato, diced

Jump to Recipe·5 from 21 reviews

If you’ve ever wished you could enjoy all the flavors and coziness of classic enchiladas without the fuss, ENCHILADA CUPS: are your dream come true. Crispy, hand-held tortilla cups are filled to the brim with juicy rotisserie chicken, hearty beans, sweet corn, and a bold red enchilada sauce—then showered with melty cheese and fresh garnishes. These are as fun for a party as they are for a weeknight dinner, bringing color and comfort to any table in just a few simple steps. Every bite delivers amazing flavor in a perfectly portioned package!

Ingredients You’ll Need

Every single component in these ENCHILADA CUPS: plays a deliciously important role, coming together in a way that’s uncomplicated but big on taste. Here’s what you’ll need, including some handy tips for each item to make your prep even easier:

Small flour tortillas: These act as the sturdy, golden base for your cups, and crisp up beautifully in the oven.
Red enchilada sauce (10-oz): The key to all that tangy, smoky flavor—choose your favorite store-bought brand for ease or homemade if you’re feeling extra fancy.
Black beans (14-oz): Drained and rinsed, these add protein, fiber, and that signature creamy bite.
Canned green chilies (4-oz): Mild and flavorful, they add a gentle kick without overwhelming spice.
Rotisserie chicken (2 ½ cups, shredded): This shortcut is moist, seasoned, and makes the recipe a total breeze to throw together.
Corn (¾ cup): Sweet and juicy, corn brings color, texture, and a sunny flavor pop to each cup.
Taco seasoning (2 tbsp): It unifies the filling with a spicy, herby punch—don’t skip this pantry hero!
Mexican-blend cheese (1 cup): Melty, gooey, and golden, this takes your ENCHILADA CUPS: over the top. Use more for extra cheesiness!
Chopped fresh cilantro (¼ cup): Fresh and vibrant, cilantro cuts through with a zesty, herbal sparkle.
Green onions (1-2): Sliced thin for a crisp, mild onion finish that brightens every bite.
Roma tomato (1): Diced for a juicy, fresh garnish that really completes the presentation.

How to Make ENCHILADA CUPS:

Step 1: Prep Your Tortillas

Preheat your oven to 375°F (190°C). To make the perfect vessel for your filling, gently warm the flour tortillas (a quick 10 seconds in the microwave helps!) and then press each one into a standard muffin pan, shaping them into cups. Aim for plenty of overlap at the edges—this helps them stay crisp and sturdy once the filling is added.

Step 2: Make the Enchilada Filling

In a large bowl, combine the shredded rotisserie chicken, drained black beans, corn, canned green chilies, taco seasoning, and about half of the enchilada sauce. Mix well so every bite is packed with spicy, savory goodness and plenty of color. The mixture should be moist but not soupy—perfect for easy scooping!

Step 3: Fill and Sauce the Cups

Spoon the filling mixture evenly into the prepared tortilla cups, packing it in right to the top for hearty portions. Once filled, drizzle the remaining enchilada sauce over the cups. Not only does this keep everything moist, it adds those irresistible tangy notes that define classic ENCHILADA CUPS: flavor.

Step 4: Add Cheese and Bake

Top each cup generously with Mexican-blend cheese. Slide the muffin tin into your preheated oven and bake for about 18-22 minutes, until the cheese is bubbling and the tortilla edges turn golden and crisp. The scent at this point will be utterly irresistible—trust me, it’s hard to wait!

Step 5: Garnish and Serve

Let the ENCHILADA CUPS: cool for a minute or two. Run a knife gently around the edges and lift them out. Shower with chopped cilantro, green onions, and diced tomato for that hit of freshness to contrast the warm, cheesy filling. Now you’re ready to dive in!

How to Serve ENCHILADA CUPS:

Garnishes

A vibrant garnish is the final touch that takes ENCHILADA CUPS: from good to truly special. A sprinkle of fresh cilantro, sliced green onions, and juicy diced tomatoes not only adds color but also balances out the richness of the cheesy, saucy filling. For even more flavor, offer lime wedges, sour cream, or a drizzle of creamy avocado sauce on the side.

Side Dishes

These cups pack a punch all on their own but pair beautifully with some simple sides—a zesty slaw, Mexican rice, or a fresh green salad all work wonders. Lightly salted tortilla chips with salsa or guacamole can round out the spread nicely, tu

rning ENCHILADA CUPS: into the perfect star of a vibrant, Tex-Mex-themed meal.

Creative Ways to Present

If you want to wow, arrange ENCHILADA CUPS: on a colorful platter surrounded by a rainbow of toppings—think extra cheese, shredded lettuce, sliced jalapenos, or pickled red onions. At parties, consider setting up a “cup bar” so guests can add their favorite garnishes. For a family supper, serve them right in the muffin pan for a fun, rustic touch that keeps them hot and melty.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover ENCHILADA CUPS:, let them cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3 days. This way, they stay moist and packed with flavor—perfect for a quick lunch or snack the next day.

Freezing

Yes, you can absolutely freeze ENCHILADA CUPS:. Wrap each cooled cup tightly in plastic wrap and then place in a freezer bag or sealed container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat, arrange ENCHILADA CUPS: on a baking sheet and warm in a 350°F oven for about 10-15 minutes until hot throughout. Microwaving works in a pinch, but the oven keeps the tortillas crisp. Add fresh garnishes after reheating for that just-made freshness.

Easy Enchilada Cups for a Flavorful Fiesta

FAQs

Can I use corn tortillas instead of flour?

You can use small corn tortillas, but they tend to be a bit more delicate and may crack when pressed into muffin pans. Briefly warming them or lightly brushing them with oil can help make them more pliable and less likely to tear.

Are ENCHILADA CUPS: gluten free?

As the recipe is written, ENCHILADA CUPS: use flour tortillas, which are not gluten free. However, you can easily swap in gluten-free flour tortillas or resilient corn tortillas to make this dish safe for everyone at your table.

Can these be made vegetarian?

Absolutely! Skip the chicken and double up on black beans or add sautéed veggies like peppers and onions. The rest of the ingredients are vegetarian, so it’s an easy adjustment for a meatless meal.

What’s the best way to customize the filling?

The sky’s the limit—try ground beef, pulled pork, or even cooked turkey in place of rotisserie chicken. Swap or add different beans, or mix in queso fresco, sautéed spinach, or sweet potatoes for a unique spin on ENCHILADA CUPS: that fits your tastes or what you have on hand.

How do I prevent the tortilla cups from getting soggy?

Be sure not to overfill with sauce—keep the mixture thick rather than runny, bake until the edges are golden, and serve ENCHILADA CUPS: soon after baking. This way, you get the perfect blend of tender insides and crisp, sturdy edges every time.

Final Thoughts

I truly hope you give these ENCHILADA CUPS: a spot on your table. They’re a breeze to make, guaranteed crowd-pleasers, and bursting with the bold, comforting flavors we all crave. Whether for an easy dinner or a festive get-together, they’re always a hit. Gather your favorite people, pile them high with fresh toppings, and enjoy every flavorful, hand-held bite!