Easy Enchilada CupsEasy Enchilada Cups
Easy Enchilada Cups
Easy Enchilada Cups
This recipe was originally created and published by Old El Paso and has been approved for use on our site. See the original recipe on OldElPaso.com
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Recipe - The Fairway Market Corporate
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Easy Enchilada Cups
Prep Time15 Minutes
Servings10
Cook Time35 Minutes
Calories220
Ingredients
1 package (8.2 oz) Old El PasoTM Flour Tortillas for Soft Tacos and Fajitas (10 count)
1 can (10 oz) Old El PasoTM Mild Red Enchilada Sauce
1 (14-ounce) can black beans, rinsed and drained
1 can (4.5 oz) Old El PasoTM Chopped Green Chiles
2 cup shredded cooked chicken (*or other desired filling, see options below)
1/2 cup whole-kernel corn
1 cup shredded Mexican-blend cheese
1/4 cup chopped fresh cilantro
1/4 cup thinly-sliced green onions
Directions

1. Heat oven to 350°F.

 

2. 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.

 

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

 

4. 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.

 

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

 

Nutritional Information
  • 8 g Total Fat
  • 35 mg Cholesterol
  • 500 mg Sodium
  • 210 mg Potassium
  • 23 g Total Carbohydrate
  • 3 g Dietary Fiber
  • 2 g Sugars
  • 14 g Protein
15 minutes
Prep Time
35 minutes
Cook Time
10
Servings
220
Calories

Shop Ingredients

Makes 10 servings
1 package (8.2 oz) Old El PasoTM Flour Tortillas for Soft Tacos and Fajitas (10 count)
Old El Paso Flour Tortillas for Soft Tacos and Fajitas, 10 count, 8.2 oz
Old El Paso Flour Tortillas for Soft Tacos and Fajitas, 10 count, 8.2 oz
$3.99$0.49/oz
1 can (10 oz) Old El PasoTM Mild Red Enchilada Sauce
Siete Green Enchilada Sauce, 15 oz
Siete Green Enchilada Sauce, 15 oz
$6.39$0.43/oz
1 (14-ounce) can black beans, rinsed and drained
Wholesome Pantry Organic Black Beans, 15.5 oz
Wholesome Pantry Organic Black Beans, 15.5 oz
$1.99$0.13/oz
1 can (4.5 oz) Old El PasoTM Chopped Green Chiles
Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
Vinefresh Premium Sweet Mixed Peppers, 4 count, 16 oz
$7.99$0.50/oz
2 cup shredded cooked chicken (*or other desired filling, see options below)
Bell and Evans Chicken Drumsticks, 1 pound
Bell and Evans Chicken Drumsticks, 1 pound
$4.99 avg/ea$4.99/lb
1/2 cup whole-kernel corn
Yellow Corn, 1 each
Yellow Corn, 1 each
$1.33
1 cup shredded Mexican-blend cheese
Sargento Shredded Nacho & Taco Natural Cheese with Authentic Seasonings, 8 oz
Sargento Shredded Nacho & Taco Natural Cheese with Authentic Seasonings, 8 oz
$4.99$0.62/oz
1/4 cup chopped fresh cilantro
Wholesome Pantry Organic Cilantro, 0.66 oz
Wholesome Pantry Organic Cilantro, 0.66 oz
$2.99$4.53/oz
1/4 cup thinly-sliced green onions
Scallions - Green, 1 each
Scallions - Green, 1 each
$1.50

Nutritional Information

  • 8 g Total Fat
  • 35 mg Cholesterol
  • 500 mg Sodium
  • 210 mg Potassium
  • 23 g Total Carbohydrate
  • 3 g Dietary Fiber
  • 2 g Sugars
  • 14 g Protein

Directions

1. Heat oven to 350°F.

 

2. 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.

 

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

 

4. 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.

 

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