This Enchilada Cup Recipe post is sponsored by El Yucateco. All recipes, images, and opinions are my own.
Enchilada Cups are the perfect appetizer for any summer party!
They are easy to make and such a fun way to switch up classic enchiladas. The cups stay crispy because they are baked in advance and the filling is flavorful. The toppings are the cherry on top!
El Yucateco sauces have been such a great addition to our Mexican themed dinner nights and truly take the chicken enchiladas to the next level.
For this recipe, I used two of their most popular sauces: both the red and green Chile Habanero sauces. They have the perfect amount of heat and add the best flavor.
You really can’t go wrong with how you use the sauce, but my favorite way is to add some of the Red Chile Habanero directly into the enchilada sauce. Whisk that up, then add your chicken, beans and corn.
Once the Enchilada cups are baked and ready, I like to top with sour cream and add some of the Green Chile Habanero sauce on top. It is the perfect combination of cool and hot between those two.
About El Yucateco Sauces
Did you know El Yucateco is the #1 Habanero sauce in all the US? It brings the flavor and is everyone’s hot sauce- not just a Mexican Hot sauce!
They currently have 5 Habanero Sauces:
- Red
- Green
- Carribean
- Black Label Reserve
- XXXtra Hot Kutbil-ik
They are all extremely flavorful (they don’t call them the #KingofFlavor for nothing!).
They are definitely the sauce you’ll want to have on hand all summer long for all your entertaining needs!
You can find them at your local Publix, so definitely check them out there!
What You’ll Need to make Enchilada Cups:
Ingredients:
- Tortillas
- Chicken
- Red Enchilada Sauce
- El Yucateco Green and Red Chile Habanero Sauces
- Black beans
- Sweet Corn
- Mexican Cheese
- Cilantro
- Sour Cream
Equipment:
- Regular Size Muffin Tin
- Bowl & Spatula
Answering your Questions:
What size should the tortillas be?
The tortillas in this recipe are 6 inches in diameter. You can use any small/mini or street taco size tortilla.
Can I use corn tortillas?
Flour works best for this recipe! Corn tortillas tend to break when you fold them to create the cup.
Can I make these in advance?
You can certainly bake the cups in advance and prepare the meat mixture. I just wouldn’t combine and cook until closer to serving time to prevent the cups from getting soggy.
Does the hot sauce need to be used in that order?
No! Use the El Yucateco sauces that you like best and in whatever order you like. I guarantee they’ll still be delicious!
Enchilada Cups
Ingredients
- 12 mini flour tortillas
- 2 chicken breasts cooked & shredded
- 1 mild red enchilada sauce
- 2 tbsp El Yucateco Red Chile Habanero Sauce
- 1 can black beans rinsed and drained
- 1/2 cup sweet corn drained
- 3/4 cup shredded Mexican cheese
- 1/4 cup cilantro chopped
- 1/2 cup sour cream
- 2 tbsp El Yucateco Green Chile Habanero Sauce
Instructions
- Preheat the oven to 350 degrees F. Press tortillas into muffin tin holes, folding as needed to create a little cup. Bake for 15 min or until lightly golden. Remove from oven and let them cool (they will crisp up).
- In a large bowl, whisk the enchilada sauce and El Yucateco Hot Sauce. Add the chicken, black beans, and corn and toss to combine.
- Scoop into the cooled tortilla cups and top with shredded cheese. Bake for 10-15 min or until cheese is melted.
- Plate and top with sour cream and El Yucateco Green Chile Habanero Sauce. Enjoy!