Mini Cheesy Chicken Enchiladas Recipe - Allrecipes.com
Mini Cheesy Chicken Enchiladas Recipe
  • READY IN 40 mins

Mini Cheesy Chicken Enchiladas

Recipe by  

"These individual chicken enchilada cups will absolutely thrill your family. Cooked chicken, picante sauce, sour cream, cream of chicken soup and Monterey Jack cheese combine to make a tasty filling for warm flour tortilla cups. Pop them in the oven for 20 minutes and you've got a creative, delicious meal that can't be beat."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat the oven to 350 degrees F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
  2. Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
  3. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 40 mins
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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1167 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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