Muffin Tin Chicken Enchiladas Recipes

MUFFIN-TIN CHICKEN ENCHILADAS

Muffin-Tin Chicken Enchiladas image

These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 package Old El Paso™ Stand 'N Stuff™ mini soft tortilla taco boats (12 boats)
2 cups chopped cooked chicken
6 green onions, thinly sliced, green and white parts separated
1/4 cup fresh, canned or frozen (thawed) corn kernels
1 cup shredded Mexican 4-cheese blend (4 oz)
1 can (10 oz) Old El Paso™ red enchilada sauce
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

CHICKEN ENCHILADAS

Chicken Enchiladas image

Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.

Provided by Nagi

Categories Mains

Number Of Ingredients 20

Ingredients

8 tortillas (, flour or corn (about 20cm/8" wide, Note 1))
1 tsp EACH onion powder, garlic powder, salt
1 tbsp EACH dried cumin powder, paprika, dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper ((optional, adjust to taste))
2 tbsp olive oil
3 tbsp flour (, plain/all purpose)
2 cups (500ml) chicken stock/broth (, low sodium)
1.5 cups (375ml) tomato passata or US puree ((Note 4 sub))
600g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2))
2 tbsp olive oil (, separated)
1/2 onion (, chopped)
2 garlic cloves (, finely minced)
1 red capsicum/bell pepper (, diced)
400g / 14oz refried beans ((Note 3))
400g/14oz canned corn (, drained (sub frozen 1 3/4 cups))
1/4 cup (65ml) water
1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
1.5 cups (150g) cheese (, shredded)
2 tbsp coriander/cilantro (, roughly chopped)

Steps:

Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

MUFFIN-TIN BEEF ENCHILADAS

Muffin-Tin Beef Enchiladas image

These beefy enchilada cups are fun enough for a party but simple enough for a weeknight dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 lb ground beef (at least 80% lean)
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 green onions, thinly sliced, green and white parts separated
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup shredded Mexican 4-cheese blend (4 oz)
1 package Old El Paso™ Stand 'N Stuff™ mini soft tortilla taco boats (12 boats)
1/2 cup diced avocado
1 tablespoon chopped fresh cilantro leaves

Steps:

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, cook beef over medium heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Stir in chili powder, cumin, green chiles and green onion whites. Stir in enchilada sauce. Cook 5 to 6 minutes longer or until sauce thickens. Remove from heat; cool 5 minutes. Stir in cheese.
Meanwhile, heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
Divide beef mixture evenly among boats in muffin cups. Bake 12 to 15 minutes or until boats are toasted and beef mixture is heated through. Top with avocado, green onion greens and cilantro; serve warm.

Nutrition Facts : Calories 160, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 0 g

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