Enchilada Cups
This easy recipe is a great way to serve Enchiladas to a crowd. It's still all the flavor you love in bite sized, non messy 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!