If you need an easy and unique appetizer for your next party, look no further!
On Tuesday, December 17th, Dietitian Whitney Hemmer showed us how to make Enchilada Cups:
1 (10 count) package small tortillas
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chiles
2 cups shredded cooked chicken
½ cup corn
1 cup shredded cheese
¼ cup fresh chopped cilantro
¼ cup sliced green onions
Preheat oven to 350°F
Tuck each tortilla into the cup of a standard-sized muffin tin, making sure to leave room in the middle. Bake for 10 - 12 minutes, then set aside.
Combine enchilada sauce, beans, green chiles, chicken, and corn. Spoon filling mix into tortilla cups. Top with cheese, then bake for an additional 10 - 15 minutes, or until filling is warm and cheese is melted.
Remove from oven and top with cilantro and green onions.
Other filling options: BBQ pork, buffalo chicken, taco, chili