Description
Crispy tortilla cups filled with seasoned shredded chicken, melted cheese, and a colorful mix of Tex-Mex veggies, perfect for parties or quick meals.
Ingredients
Scale
- 12 small flour tortillas (6-inch)
- 2 cups cooked shredded chicken
- 1 ½ cups shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- ¾ cup diced tomatoes
- ¾ cup corn kernels (fresh or frozen)
- ½ cup chopped red onion
- ½ cup diced green bell pepper
- 2 tablespoons taco seasoning
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, mix shredded chicken, black beans, corn, tomatoes, bell pepper, red onion, taco seasoning, and half the cheddar cheese.
- Warm tortillas in the microwave for 20 seconds, then press each into a muffin tin to form cups.
- Spoon the filling mixture into each tortilla cup and top with remaining cheddar cheese.
- Bake for 15–18 minutes until tortillas are golden and cheese is bubbly.
- Let cool for 5 minutes before removing from the muffin tin.
- Top with sour cream, fresh cilantro, and a squeeze of lime. Serve warm.
Notes
- Use rotisserie chicken to save time and add flavor.
- Warm tortillas before shaping to prevent cracking.
- Store leftovers in the fridge and reheat in the oven or air fryer for crispiness.
- Customize by adding jalapeños, different cheeses, or extra veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 38mg
Keywords: Tex-Mex Chicken, tortilla cups, party appetizer, easy dinner, baked chicken cups