Creamy Chicken Taco Cups

My lucky husband got to eat out with his co-workers at a very nice Japanese restaurant in Portland.  I decided to make something fun & tasty for dinner so I threw these taco cups together with some leftovers from the refrigerator.  I used a large biscuit cutter to cut flour tortillas into small circles then placed them in a muffin tin.  I added some refried beans to the cups then a chicken mixture that had sour cream, salsa, green onions, cilantro, and cotija cheese.  I topped them off with a small amount of cheddar cheese before baking them until they were crisp and delicious.  I garnished each mini taco cup with sour cream, avocado, tomatoes, green onion, and cilantro.  They were a big hit with my kids and I and we gobbled them right up.

Preheat the oven to 425 degrees.  Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime,  the sour cream, and the salsa.  Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

Use a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas.  Carefully place the flour tortilla circles into the muffin tray.

Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture.  Top each cup with a small about of cheddar cheese.

Place into the oven and bake for 15-20  minutes, or until heated through and the tortillas are crisp.  Garnish the top with sour cream, avocado, tomato, green onion, and cilantro.  Serve with salsa if desired.  Enjoy.

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Creamy Chicken Taco Cups

Yield: 12 cups

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.

Ingredients:

2 cups of roasted chicken, chopped
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers)
2 tbsp cotija cheese
2 tbsp green onions, diced
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above)
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above)

Garnish:

Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa

Directions:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.

Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net