Chicken Tortilla Cups Recipes

CHICKEN TORTILLA CUPS

Steps:

• Preheat oven to 375F
• With a three-inch round cookie cutter, make small rounds out of flour tortillas
• Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven
• Bake for 8-10 minutes, or until tortilla cups are golden brown
• Remove from oven and reserve
• In a medium-size mixing bowl, add the shredded chicken, jalapeo, onion, tomato and spices
• Add the zest and juice of 1 lime, salt and pepper and toss to combine
• In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro
• Mash everything together with a fork to combine
• Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro
• Yum-O!

CHICKEN TORTILLA CUPS

Steps:

• Preheat the oven to 350 degrees F and coat 4 cups of a muffin pan with cooking spray. Fold each tortilla in half, then form into a cone, overlapping the sides. Fold up the point of the cone slightly, then press the tortilla into the prepared muffin pan to form a cup shape; coat with cooking spray. Transfer to the oven and bake until golden and crisp, about 15 minutes.
• Meanwhile, combine the flour, cumin, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss to coat.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, celery, carrots and bell pepper and cook until the vegetables begin softening, about 2 minutes. Add the tomatoes and chicken broth to the skillet and bring to a simmer. Cook until the vegetables are tender and the sauce thickens slightly, about 5 minutes. Stir in the cilantro and season with salt and pepper.
• Divide the chicken mixture among the tortilla cups. Top with the cheese.

CHICKEN TORTILLA CUPS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Coat muffin cups with nonstick cooking spray; set aside.
• To create tortilla cup, soften 1 tortilla in microwave for a few seconds.
• Immediately fold it in half and in half again; gently press it onto bottom and up sides of muffin cup.
• Bake cups 5 minutes.
• Remove from oven and sprinkle 1 tbsp. of cheese into each shell; set aside.
• In mixing bowl; combine taco sauce, beans, corn, and salsa. Mix well.
• Microwave until hot throughout, stirring mid-way through.
• Spoon mixture into tortilla cups.
• Place in oven and bake about 10 minutes or until heated through.
• Remove from oven and immediately top with remaining cheese and diced tomatoes.
• For extra zing, add a spoonful of sour cream on top.

CHICKEN TORTILLA CUPS

Steps:

• Finely chop the chicken and mix it with the diced red onion, chopped cilantro, and shredded cheese.
• Fill each tortilla chip scoop with a heaping tablespoon of filling. It will shrink so really mound it high.
• Bake the tortilla chip cups in a preheated 350-F oven for 5 minutes or until the cheese has melted.
• Top with your favorite toppings and enjoy!

BUFFALO CHICKEN FILLED TORTILLA CUPS

Steps:

• Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.