Chicken Enchilada Cups
These chicken enchilada cups are a fun and easy way to enjoy all the flavors of enchiladas in a convenient, bite-sized format. Perfect for parties or a weeknight meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 1 can enchilada sauce (15 ounces)
- 0.5 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 package mini phyllo shells
- 0.25 cup chopped fresh cilantro
- 0.5 teaspoon chili powder
- 0.25 teaspoon cumin
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the shredded chicken, enchilada sauce, salsa, chili powder, and cumin. Mix well.
- Stir in half of the cheddar cheese and half of the Monterey Jack cheese into the chicken mixture.
- Arrange the mini phyllo shells on a baking sheet.
- Spoon the chicken mixture into each phyllo shell.
- Top each filled shell with the remaining cheddar and Monterey Jack cheeses.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
- Garnish with chopped fresh cilantro before serving.
Notes
For an extra kick, add a pinch of cayenne pepper to the chicken mixture. You can also serve with sour cream or avocado slices.