A Tiny Fiesta You Can Hold In Your Hand!

Once I saw them all made up and sitting pretty in the muffin pan, all I could do was shake my head in wonderment. So simple, so easy and SO tasty! The best part is, you could endlessly adapt this recipe.

Picture them with BBQ topped with a bit of coleslaw when they come out of the oven. Try toasting the tortillas in the cups and then creating mini shrimp cocktails in them.

Look at the dessert possibilities, as well. I am envisioning tortilla cups filled with warm slices of cinnamon and brown sugar apples, topped with whipped cream. Or simple well-drained mandarin oranges or fruit cocktail topped with a creamy fruit dip. See what I mean? You are only limited by your imagination!

INGREDIENTS

1 (10-count) package Old El Paso™ Small Flour Tortillas

1 (10-ounce) can Old El Paso™ Red Enchilada Sauce

1 (14-ounce) can black beans, rinsed and drained

1 (4-ounce) can Old El Paso™ Chopped Green Chiles

2 cups cooked, shredded chicken

½ cup whole-kernel corn

1 cup shredded Mexican-blend cheese

¼ cup chopped fresh cilantro

¼ cup thinly-sliced green onions

INSTRUCTIONS

Pre-heat oven to 350° F.

Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.

While the tortillas are baking, combine the enchilada sauce, black beans, green chilies, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.

Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.

Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.